Mushroom and Bacon Penne

Mushroom & Bacon Penne

Free on Extra Easy

2oz/57g baby leaf spinach, roughly chopped

11oz/312g dried penne (or any short pasta)

11oz/312g bacon rashers, all visible fat removed, roughly chopped

1 onion, finely chopped

7oz/198g button mushrooms, halved or quartered

2 garlic cloves, finely chopped

5oz/142g cherry tomatoes, halved

4 tbsp fat-free natural fromage frais

Salt & freshly ground black pepper

Put spinach in large colander and pour over boiling water so it wilts. Press to remove excess liquid and set aside.
Cook the pasta according to packet instructions, drain, set aside keeping warm. Meanwhile stir-fry onion and bacon using Fry Light for 2 – 3 minutes.
Add mushrooms, tomatoes and garlic to pan and stir fry for 6 – 7 minutes or until mushroomns have softened. Stir in the drained spinach and pasta. Stir fry for another 1 – 2 minutes or until piping hot, stir in fromage frais. Season to taste and serve in warm bowls.