One Pot Bacon and Lentil Pasta
Simple and delicious one pot pasta with bacon, courgette, lentils and mushrooms.
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Ingredients
- 6 rashers smoked bacon
- 2 medium courgettes
- 100 grams shiitake mushrooms
- 200 grams dried green lentils
- 600 ml chicken stock
- 250 grams dried pasta
Instructions
- Chop the bacon into 1cm pieces and add to a large saucepan or casserole dish. Cook for 5-10 minutes until the bacon is golden.
- Chop the courgette into 1cm pieces and add to the saucepan along with the mushrooms (you can leave them whole unless there are any very large ones - cut those in half). Stir and let the vegetables heat through for 2 minutes.
- Add the lentils and stock. Bring to the boil then simmer for 15-20 minutes until the lentils have started to soften.
- Add the pasta and season with salt and pepper. Cook for another 10 minutes until the pasta is al dente. Turn off the heat and let it sit for 5 minutes before serving.
Nutrition Facts
One Pot Bacon and Lentil Pasta
Amount per Serving
Calories
491
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
248
mg
11
%
Potassium
1114
mg
32
%
Carbohydrates
87
g
29
%
Fiber
19
g
79
%
Sugar
8
g
9
%
Protein
27
g
54
%
Vitamin A
220
IU
4
%
Vitamin C
20
mg
24
%
Calcium
62
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and leftovers
This recipe keeps very well, which makes it ideal for meal prep or leftovers. Fridge:Store in an airtight container for up to 3 days. Freezer:
Freeze portions for up to 3 months. To reheat, warm gently on the hob with a splash of water or stock.
