Name: Creamy bacon and rosemary pasta
Prep time: 10 minutes
Cook time: 10-12 minutes
Yield: 2
Ingredients: 150g wholewheat dried pasta shapes; 2 rashers lean back bacon, chopped; 1 leek (150g), finely chopped; 1 tsp fresh rosemary, chopped; 1 x 150g carton natural yogurt; 1 tbsp sundried tomato paste; freshly ground black pepper; To serve:; 2 tsp freshly grated Parmesan cheese

This creamy sauce has a fraction of the calories of most shop-bought versions, and you can whip it up in the time it takes to cook the pasta.

Serves

Prep

10 minutes

Cook

10-12 minutes

Nutritional Information:

Each 376g serving contains (excludes serving suggestion)

KCal: 437
Carbs: 57.4g
Fibre: 11.5g
Protein: 21.4g
Fat: 11.0g
(Low)
Saturates: 4.6g
(Low)
Sugars: 10.8g
(Low)
Salt: 0.9g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

150g wholewheat dried pasta shapes
2 rashers lean back bacon, chopped
1 leek (150g), finely chopped
1 tsp fresh rosemary, chopped
1 x 150g carton natural yogurt
1 tbsp sundried tomato paste
freshly ground black pepper
To serve:
2 tsp freshly grated Parmesan cheese

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Method

Step 1

Cook the pasta according to pack instruction and drain.

Step 2

Meanwhile, place the bacon into a frying pan and fry for 2 minutes, then add the leek and rosemary and fry a further 3-4 minutes until the leek is cooked.

Step 3

Mix the yogurt and sundried tomato paste, stir it through the pasta with the bacon and rosemary. Sprinkle the Parmesan cheese on top and serve with plenty of salad or vegetables.