Spicy zucchini, mushroom and bacon penne
| Recipe By: | Sam Linsell |
| Serves: | 2 |
| Cooking Time: | 25 minutes |
| Cook's Tips: | The chilli gives this pasta dish a kick, but adjust to your taste preference. |
| Serving Suggestion: | Serve with fresh coriander and Parmesan cheese. |
| Prep Time: | 10 minutes |
Ingredients
- 200g penne pasta
- 125 g bacon, chopped and fried
- 250g brown mushrooms, sliced
- 250g courgettes, ends trimmed off and cut into slices on the diagonal
- 5 Tbsp Extra virgin olive oil
- 6 garlic cloves, finely chopped
- 1 to 2 Tbsp pickled jalapeño chillies, finely chopped
- 1/4 to 1/2 tsp chilli flakes (optional)
- 1 410g tin peeled tomatoes
- 4 Tbsp sugar for the egg whites
- coriander to serve (optional)
- 50ml Parmesan cheese, grated (optional)
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Cooking Instructions
- Cook the pasta in salted water until al dente and drain, reserving some of the cooking liquid.
- Fry the bacon with 2 tsp of the olive oil in a pan until crispy. Set aside.
- Add the remaining olive oil and sauté the courgettes and mushrooms for about 5 minutes.
- Add the garlic, tomatoes, sugar and chillies, and cook for about 10 to 15 minutes until the sauce starts to thicken.
- Add some of the pasta cooking liquid to the sauce if necessary to loosen it up. Add the bacon back and toss this through the pasta.
- Serve with fresh coriander and Parmesan cheese.
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