1 Onion, finely sliced (s)
1 Chilli (s)
1 Knorr Vegetable stockpot
1 Tbsp. Dried Oregano
4 Slices of Bacon, cut into small pieces (p)
60g Cheddar, grated (2Hea/2=1Hea per person) Or (12 syns/2=6 syns per person)
100g Mushrooms, sliced (s)
400g Chopped tomatoes (s)
In a saucepan of boiling water, cook the pasta “al dente” (5-8 mins), drain & set aside.
In a frying pan, part-cook the bacon for 5 minutes, remove & set aside.
In the same frying pan, sprayed with frylight, cook the onion & chilli until soft, add the stockpot & mix well. Add the bacon & the mushrooms; cook until the mushrooms are soft. Add the pasta, herbs, salt & pepper, cook until almost all the liquid has been absorbed, and sprinkle with the cheese then place under a hot grill until the cheese has melted.
Credit: Pete’s Recipe Book