CREAMY CARAMELISED ONION AND BA­CON PASTA

Super Food Ideas - - THIS MONTH -

SERVES 4 PREP 10 MIN­UTES COOK 25 MIN­UTES

2 tea­spoons ex­tra vir­gin olive oil

4 mid­dle ba­con rash­ers, trimmed, sliced

2 brown onions, thinly sliced

2 gar­lic cloves, crushed

2 ta­ble­spoons white bal­samic vine­gar

1 tea­spoon plain flour

375g dried fet­tuc­cine

1 cup frozen peas

375ml can light and creamy evap­o­rated milk

¹⁄³ cup finely grated parme­san, plus ex­tra to serve

60g baby rocket (see notes)

1 Heat oil in a large, deep fry­ing pan over medium-high heat. Add ba­con. Cook, stir­ring oc­ca­sion­ally, for 3 to 4 min­utes or un­til golden and crisp. Trans­fer to pa­per towel to drain. 2 Re­duce heat to medium. Add onion to pan. Cover. Cook, stir­ring oc­ca­sion­ally, for 10 min­utes or un­til soft­ened. Re­move lid. Cook for a fur­ther 5 min­utes or un­til golden and caramelised. Add gar­lic and vine­gar. Cook, stir­ring, for 2 min­utes or un­til fra­grant. Sprin­kle over flour. Stir to coat. 3 Mean­while, cook pasta fol­low­ing packet direc­tions, adding peas in the last 3 min­utes of cook­ing time. Drain, re­serv­ing ¹⁄³ cup cook­ing liq­uid. 4 Add evap­o­rated milk, ba­con, pasta mix­ture, re­served cook­ing liq­uid and parme­san to onion mix­ture. Sea­son with salt and pep­per. Cook, toss­ing for 2 to 3 min­utes or un­til heated through. Add ¾ of rocket. Toss to com­bine. Serve topped with re­main­ing rocket and ex­tra parme­san. NUTRI­TION: (per serve) 2499kj; 11.4g fat; 5.1g sat fat; 29.4g pro­tein; 90g carbs; 7g fi­bre; 36mg chol; 904mg sodium.

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