About this recipe:Economical and simple midweek dinner for two. The tasty sauce will stand the addition/substitution of other veg: sweetcorn, courgettes, leeks, peas etc and can be made with bacon and/or any other meat (in small slices or cubes) or without meat. Puy lentils, chickpeas, borlotti, haricot, black eyed or any kind of cooked beans may be added in place of bacon to provide protein.
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Method Prep:15min › Cook:15min › Ready in:30min
Bring a saucepan of water to the boil over a high heat. Cook the pasta according to the instructions on the packet or until al dente. Drain and set aside.
In a little oil, fry the onions and bacon till soft. Add garlic, tomatoes and basil, salt and pepper and simmer for 5 minutes or so.
Meanwhile, par cook the vegetables in boiling water for a few minutes. Drain. Add the vegetables to the onion and bacon and cook and stir for several minutes until just tender.
Meanwhile mix the flour, milk, cream to a batter consistency and pour into the vegetable mixture.
Combine all of the ingredients, including the pasta and the cheese to the vegetables, check seasoning. Turn gently for a couple of minutes until it's just hot through. Serve with a simple salad of tomato and pepper and a side of garlic bread.
Do not overcook the pasta (or the veg/beans): it will continue to cook while the other ingredients are incorporated. Stir GENTLY when mixing it all together: You want the pasta and veg to maintain their integrity. Use any green veg (e.g. spinach, broccoli, peas) in place of (or in addition to) the green beans. Use fresh or frozen: just ensure it is almost but not quite 'done' before adding it to the pasta.