This creamy corn pasta with bacon and leek is part of my viral 5 Lunches for £5 series. It’s rich, comforting, and ready in under 35 minutes
Servings 5 Lunch boxes
Ingredients
- 500 g Frozen Sweetcorn
- 500 g Cooking Bacon Roughly chopped
- 250 g Pasta
- 300 ml Creme Fresh
- 1 Leek Washed and finely chopped
- 2 tbsp Olive Oil
- 1 tbs Garlic Granules
- Salt & Pepper
Instructions
- Preheat oven to 200°C. Pour the bacon and corn onto a foil-lined baking tray and coat with 1 tbsp olive oil, garlic granules and a pinch of salt and pepper. Roast for 25-30 minutes, stirring halfway through.
- Meanwhile, gently fry the leek with the remaining 1 tbsp of olive oil over a medium/low heat. Season with salt and pepper.
- Cook your pasta in heavily salted boiling water, setting your timer to the packet time minus 1 minute.
- After around 8 minutes, the leeks will have softened. Add the creme fraiche at this stage and heat through. Then add 200ml of starchy pasta water.
- Add the pasta, 2/3 of the crispy bacon and corn and stir to combine. Loosen with more pasta water if necessary.
- Divide into meal prep containers and top with the remaining corn/bacon. Finish with fresh chives and a crack of black pepper.
Notes
Recipe taken from here Here