Creamy Bacon & Kumara Pasta Bake

Creamy Bacon & Kumara Pasta Bake

An early lesson in my life as a young married mum with 3 children and a mortgage was learning to cook a nutritious meal on a budget.

This is a recipe I have used and adapted over the years – especially great after football practice in the winter months when the teenage boy came home wet, dirty and very hungry! I either had this prepared to heat up and eat straight away – or could have it ready to tuck into as quick as a teenage boy can shower after practice! Well okay maybe that’s an exaggeration. Dinner is usually ready before the teenager is out of the bathroom 🙂

Ingredients:

  • 500g pasta shells
  • 2 tbsp olive oil
  • 3 rashers rindless bacon, finely sliced
  • 1 leek, white part only, finely sliced
  • 600g kumara, peel and cubed
  • 150g baby spinach (or a handful)
  • 1 cup fresh breadcrumbs
  • 3/4 c tasty cheese, grated

Sauce

Pasta Bake

Quick to prepare, and easy on the budget.

  • 60g butter
  • 1/4 cup plain flour
  • 2 tsp thyme leaves
  • 3 cups milk
  • 3/4 cup tasty cheese, grated
  • 1 tbsp Dijon mustard

Preheat the oven to a hot 200°c.

In a large saucepan of salted boiling water, cook the pasta until soft. Rinse under cold water and drain well.

In a large frying pan, heat oil and cook bacon for 2-3 minutes until golden. Add the leek and pumara and cook for abut 3-4 minutes

In a saucepan, melt the butter and add flour & thyme and cook, stirring for around 1 minute. Remove from the heat. Gradually whisk in the  milk until smooth. Pop back onto the heat and cook, stirring constantly until them mixture thickens.  Simmer for 1-2 minutes and then stir in the cheese and mustard. Season with salt & pepper. (You just made a white sauce!)

At this point I usually put all of the ingredients into a large bowl to mix together well. So pasta first, then vegetables and sauce. Add the spinach in last – (this does not need to be pre-cooked). Mix all the ingredients well.

Tip the lot into a large baking dish and sprinkle with combined breadcrumbs and grated cheese.

Bake for 20-25 minutes until the top turns golden and crunchy!

Freezing this pasta dish is another great option for the busy mum – cool it down and then wrap well in glad wrap and foil. It can be in the freezer for up to 3 months.

Now you can make this dish with store bought fresh pasta which is very good, and a jar of ready made pasta sauce. Both of these items are handy and whilst they may save you a few minutes, the cost is not worth it.

I have used pumpkin instead of the kumara (and at the moment that’s a great option – I bought a whole pumpkin for $2.00 last week), and instead of bacon, a couple of pork sausages cooked up and sliced. The younger kids liked this option 🙂

So if you are watching your budget, and have a family to feed, give this recipe a go. Either way it’s a good dish to have up your sleeve with most of the ingredients ‘pantry staples’ making it easy to put together for those last minute dinner guests.

Happy cooking xx

 

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