Mushroom & Bacon Penne

By ShannonB

Very easy after work pasta.

Ingredients

• 100 g baby leaf spinach, roughly chopped
• 312 g dried penne
• 200 g bacon rashers, all visible fat removed, roughly chopped
• 1 onion, finely chopped
• 198 g baby button mushrooms, halved
• 142 g cherry tomatoes, halved
• 3 garlic cloves, minced
• 4 tbsp fat free fromage frais
• Salt and pepper

Preparation

Step 1

Put the spinach in a large colander and pour over boiling water so it wilts. Press to remove excess liquid and set aside.

Cook pasta. Drain, set aside and keep warm. Meanwhile, spray a large frying pan with cooking spray and place over high heat. Add bacon and onion and stir fry 2-3 minutes.

Add mushrooms, tomatoes and garlic. Stir fry 6-7 minutes or until mushrooms have started to soften. Stir in spinach and pasta. Stir fry a further 1-2 minutes or until piping hot. Remove from heat and stir in the fromage frais.