Boscaiola bake

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

250g penne pasta

olive oil cooking spray

1 medium red onion, roughly chopped

150g rindless eye bacon rashers, chopped

200g button mushrooms, thinly sliced

2 tablespoons chopped fresh chives

3 teaspoons wholegrain mustard

2 tablespoons chopped fresh flat-leaf parsley

1 cup light and creamy evaporated milk

1 tablespoon cornflourcornstarchX

4 thick slices wholegrain bread, crusts removed, cut in 1cm squares

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Instructions

Stay Awake

1 Cook pasta following packet directions. Drain. Set aside.

2 Meanwhile, spray a large non-stick frying pan with oil. Heat over a medium heat. Add onion and bacon. Cook for 5 minutes, or until softened. Add mushrooms. Cook for 5 minutes, or until tender. Stir in chives, half the mustard and half the parsley.

3 Place 1/4 cup milk with cornflour in a small bowl. Stir to combine. Add cornflour mixture and remaining milk to mushroom mixture. Add pasta. Toss to coat. Remove from heat.

4 Transfer pasta mixture to an 8-cup capacity ovenproof dish. Toss bread in remaining mustard and parsley. Scatter over pasta. Bake for 15-20 minutes, or until golden.

Variations

Broccoli or cauliflower would also work well in this recipe. Add small florets to pasta water for the last 3 minutes of pasta cooking time. Then add to mushroom mixture as in step 3.

Nutrition Info (per serve)

Calories 496 cal

Kilojoules 2080 kJ

Protein 27 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 75 g

Sugar 11 g

Dietary fibre 5 g

Sodium 610 mg

Calcium 240 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.