Mostly healthy eating!

Month: March 2019

Slow cooker root veg and chickpea tagine

Slow cooker root veg and chickpea tagine

We are carrying on with the slow cooker theme with a tasty vegetarian recipe. . Slow Cooker Root Veg and Chickpea Tagine . Ingredients . 4 carrots, peeled and roughly chopped 4 small parsnips, peeled and roughly chopped 3 red onions, peeled and cut into […]

Slow Cooker Beef Goulash

Slow Cooker Beef Goulash

I love my slow cooker, just throw all the ingredients into the pot in the morning then, after a busy day, dinner is ready in the evening. The house is also filled with some amazing aromas which is fantastic to return home to. This is […]

Bacon and pesto tagliatelle

Bacon and pesto tagliatelle

Another quick and easy supper dish packed with flavour. Vary the recipe by using red pesto instead of green. You can also replace the yogurt with creme fraiche or cream.

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Bacon and Pesto Tagliatelle

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Ingredients

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  • 150g dried tagliatelle
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 4 rashers unsmoked back bacon
  • 200g chestnut mushrooms, sliced
  • 2 tbsp green pesto
  • 4 tbsp Greek yoghurt
  • 25g Parmesan cheese, grated
  • sea salt and freshly ground black pepper
  • basil leaves to garnish

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Cook the pasta following the pack instructions.

Meanwhile, heat the oil in a large pan, add the garlic, bacon and cook over a medium heat for 2 minutes. Add the mushrooms and continue to cook for a further 5 minutes, stirring occasionally.

Drain the pasta and add to the mushroom mixture, and stir in the pesto, yoghurt, cheese and seasoning to taste.

Cook for 1-2 minutes and transfer to a warm serving dish. Garnish with the basil and serve immediately.

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Serves 2