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Creamy Bacon Pasta with Roasted Vegetables
Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 1 red onion, roughly chopped | 6 oz (175 g) streaky bacon, chopped | |
| 3 Fairtrade peppers (mixed colours), roughly chopped | 1 lb 2 oz (500 g) dried conchiglie rigate pasta shells | |
| 4 portabellini mushrooms, sliced | 5 1/2 oz (150 g) Emmental cheese, finely grated | |
| Handful of fresh basil leaves, torn | 5 1/2 oz (150 g) half-fat creme fraiche | |
| 1 tbsp olive oil | Fairtrade black pepper | |
| 12 vine cherry tomatoes, halved |
directions
Prep:
15 min
Total:
45 min
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1
Preheat the oven to 180°C/350°F/Gas Mark 4.
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2
Arrange the onion, peppers, and mushrooms in a large roasting tray. Season, and sprinkle with the basil. Pour over the olive oil and shake to coat well.
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3
Place in the oven and cook for 15 minutes. Then gently stir in the cherry tomatoes and scatter the bacon on top.
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4
Return the tray to the oven and cook for another 15 minutes until the bacon is crispy and the vegetables tender.
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5
Cook the pasta in a large pan of boiling water until it is al dente, following the pack instructions.
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6
Drain the cooked pasta, place it in a large bowl, and fold in the cheese and creme fraiche.
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7
Divide the pasta into four warmed dishes, spoon over the roasted vegetables and bacon, and sprinkle with black pepper.
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