Boot camp Melbourne

Quick run down

Preparation time: 15 minutes
Cook time: 30 minutes

Serves: 4
Cost: per serve: $3.45

Ingredients

•  250g dried penne pasta
•  olive oil spray
•  1 red onion, roughly chopped
•  150g rindless shortcut bacon rashers, diced
•  100g button mushrooms,  thinly sliced
•  100g Swiss brown mushrooms, thinly sliced
•  2 tablespoons chopped fresh chives
•  3 teaspoons wholegrain mustard
•  2 tablespoons chopped fresh flat-leaf parsley
•  1 cup light evaporated milk
•  1 tablespoon cornflour
•  4 thick slices wholegrain bread, crusts removed, cut into 1cm cubes
   
   

Putting it together

1. Preheat oven to 180ºC. Cook pasta according to packet instructions. Drain. Set aside.

2. Spray a large non-stick frying pan with oil. Heat over medium heat. Add onion and bacon. Cook for 5 minutes. Add mushrooms. Cook for 5 minutes  or until tender. Stir in chives, half the mustard and half the parsley.

3. Combine ¼ cup evaporated milk with cornflour  in a bowl. Add mixture, remaining milk and pasta to frying pan. Toss to coat. Remove from heat.

4. Transfer pasta mixture to an 8-cup capacity ovenproof dish. Toss bread with remaining mustard and parsley. Scatter bread mixture over pasta. Bake for 15–20 minutes or until golden.

Serve.