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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