Thursday, 10 September 2015

Bacon and roasted tomato pasta

I found this recipe online.  It's a Slimming World recipe.  However, I have changed it quite a lot and will give you my version.

The original was a salad dish, to be eaten cold.  I had mine hot with runner beans.

Please excuse the messy bowl.  I'm useless at this food photography lark!

200g cherry tomatoes (I used yellow ones from the garden), halved
1 garlic clove, roughly chopped
1 small red onion, peeled, halved and finely sliced
half a red pepper, deseeded and chunked
1 large chestnut mushroom, chopped
1 small courgette, sliced and then halve each slice
2 rashers of back bacon with all the fat cut off, sliced.
some frozen peas
some olive oil (as little as possible)
about a tbsp balsamic vinegar
salt and pepper
150g pasta shapes

Heat the oven to 200C.
Put the tomatoes, onions, garlic, courgette and red pepper in a roasting dish and sprinkle with the oil and half the balsamic vinegar.  Toss it well.  Place the dish in the oven and roast for about 20 mins, turning occasionally.
Meanwhile, boil the peas and the pasta.
Then add the bacon and mushroms to the mix and roast for another ten minutes.
Add the peas, the rest of the balsamic vinegar and mix well, then toss in the pasta.
Add salt and pepper to taste.
Bring back to piping hot, either in a pan or in the microwave.  Eat straight away.

It makes enough for two.  Quickly cool and cover what you don't eat and use it next day.

I shook over some soy sauce and it was scrummy!


  1. Pasta is a great carrier of flavours and your sauce sound lovely

  2. It was very nice and filling too. I shall make it again, for sure!
    J x