Cheesey broccoli bacon pasta - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
Serves 2
| 6 | slices | back bacon, trimmed & chopped |
| 100 | g | button mushrooms, halved |
| 150 | g | small broccoli florets |
| 1 | tsp | olive oil |
| 1 | tbsp | cornflour |
| 350 | ml | milk (cows, goats, soya) |
| ½ | tsp | wheat free/gluten free mustard |
| 75 | g | goats cheddar, grated |
| freshly ground black pepper |
| wheat free, gluten free or rice pasta |
| 1. | Put the bacon pieces and olive oil in a non-stick frying pan and gently fry for 2 - 3 mins. Then add the mushrooms and broccoli and fry for 3 - 4 mins. Remove from the heat. |
| 2. | In a heavy bottomed saucepan mix the cornflour with 2 tablespoons of milk. Add the rest of the milk and heat gently, stirring continuously until the sauce is thickened. |
| 3. | Add the mustard and cheese and stir well until the cheese is melted. |
| 4. | Add the cooked bacon, mushrooms and broccoli to the cheese sauce and make sure they are heated thoroughly, season with freshly ground black pepper. |
| 5. | Serve immediately over a bed of freshly cooked wheat free pasta. |
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