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Creamy bacon and rosemary pasta

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This creamy sauce has a fraction of the calories of most shop-bought versions, and you can whip it up in the time it takes to cook the pasta.
Serves
2
Prep
10 minutes
Cook
10-12 minutes
Each 388g serving contains (excludes serving suggestion)
KCal
456
Carbs
71.6g
Fibre
6.9g
Protein
20.7g
Fat
8.2g
Saturates
3.30g
Sugars
9.8g
Salt
0.90g
Portion Fruit & Veg
1
Ingredients
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Ingredients
175g dried pasta shapes
2 rashers lean back bacon, chopped
1 leek (150g), finely chopped
1 tsp fresh rosemary, chopped
1 x 150g carton natural yogurt
1 tbsp sundried tomato paste
freshly ground black pepper
To serve:
sprinkle freshly grated Parmesan cheese
  1. Cook the pasta according to pack instruction and drain.
  2. Meanwhile, place the bacon into a frying pan and fry for 2 minutes, then add the leek and rosemary and fry a further 3-4 minutes until the leek is cooked.
  3. Mix the yogurt and sundried tomato paste, stir it through the pasta with the bacon and rosemary. Sprinkle a little Parmesan cheese on top and serve with plenty of salad or vegetables.
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