Ingredients

The following ingredients have 4 Servings
  • 200 g whole wheat penne pasta
  • 1 tbsp olive oil
  • 4 strips bacon* (, diced (I use turkey bacon))
  • 1 large onion (, sliced)
  • 300 ml skimmed milk
  • 15 g corn flour mixed with 2 tbsp cold water
  • Freshly ground salt and pepper
  • 100 g green beans ((I use frozen ones, defrosted))
  • 150 g low fat cheese (, grated)

Instruction

  • Pre-heat oven to 180C Fan
  • Cook pasta according to the packet instructions until al-dente. Then drain.
  • Whilst pasta is cooking gently heat the olive oil in a large saucepan and add the bacon. Lightly fry the bacon until it is just beginning to crisp then remove it from the saucepan with a slotted spoon and set aside.
  • Sauté the onion in the same oil until softened (add a little water to the pan if oil has evaporated) then add the milk and cornflour mixture. Keep stirring until the sauce has thickened and then season to taste.
  • Add back the cooked bacon and stir in the green beans. Allow to simmer for a minute, add the cooked, drained pasta and combine everything well.
  • Remove the mixture to a casserole dish, spread out evenly and sprinkle the cheese over the top.
  • Bake in the centre of an oven for approximately 15 minutes until the cheese has browned slightly and is bubbling.
  • Serve with a crispy salad.