Courgette, pea & pesto soup
Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid
Cheesy leek & bacon pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 300g leekhalved and finely sliced
- 8 rashers smoked streaky baconsliced
- 400g pastashapes (we used penne)
- 100g herb & garlic soft cheese
Nutrition: per serving
- kcal556
- fat18g
- saturates7g
- carbs76g
- sugars4g
- fibre4g
- protein23g
- salt1.5glow
Method
step 1
Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
step 2
Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
step 3
Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
