Cheese and Bacon Pasta
This dish is dead simple to throw together but packed with deep flavour. Crispy bacon chunks running through cheese and cream makes for a killer profile.
Ingredients
- Gluten free spaghetti
- 1 onion
- 200g bacon or lardons
- 1 tbsp oil
- 6 mushrooms
- 2 tomatoes
- 2 cloves garlic
- 2 tsp mixed herbs
- 200g passata
- 1 chicken stock pot
- 100ml dairy free oat fraiche
- 30g dairy free cheese
- Black pepper
- Fresh basil leaves
Method
Step 1: Slice the Onion
Finely cut your whole onion asset down into clean, narrow slivers.
Step 2: Render and Crispen
Add your lardons or chopped bacon strips alongside the onion slices to a pan with your oil. Fry for 15 minutes until the pork elements turn completely crispy and your onions are sticky and sweet.
Step 3: Boil Grains and Sauté Veg
Drop your gluten-free pasta into boiling water. Chop your mushrooms, fresh tomatoes, and garlic cloves down. Incorporate them directly into your bacon skillet alongside the dried mixed herbs and cook for 5 minutes.
Step 4: Incorporate Sauce Cream
Pour the tinned passata sauce across the pan, drop in your chicken stock pot, and add the dairy-free oat fraiche cream component.
Step 5: Shred the Cheese Base
Grate your dairy-free cheese replacement element completely into the warm pan layer.
Step 6: Steep the Seasonings
Drop in the fresh whole basil leaves and scatter a dust of ground black pepper over top. Simmer gently while your pasta strands finish cooking.
Step 7: Bind the Elements
Drain your spaghetti and fold it straight through the hot bacon cream gravy until well coated.
Step 8: Final Garnish
Top with a final scatter of fresh basil and coarse pepper, then serve.
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