Monday, 2 June 2014

Cooking With Em- Easy Peasy Pasta Bake

I don't profess to be a wonderful cook, but needs must and all that and sometimes I feel compelled to share a recipe that I use a lot because it's pretty foolproof and/or goes down well with the masses.

This  pasta dish is stolen adapted from a recipe by Nigel Slater and really is easy peasy. It's also been universally well received, which is always a bonus...  except for the peas obvs, because don't you know there'll always be little faction who rages against the veg regardless.

250g pasta (any type)
12 rashers of smoked streaky bacon or pancetta
4 peeled garlic cloves thinly sliced
400ml creme fraiche
200 ml of vegetable stock
salt and pepper
large handful of frozen peas
grated parmesan

1.First of all, cut the bacon into pieces (or make it easy and just buy the pancetta) and fry with the garlic until they start to crisp.

2. Meanwhile, cook the pasta, and when almost done, chuck in the frozen peas and cook them together for a few minutes. Then drain and cool in a colander. Top tip-use the boiling water for making the vegetable stock.

3. Next, put the drained pasta in a mixing bowl with the creme fraiche, the vegetable stock ,the bacon and garlic and season with salt and pepper. I sometimes add a little milk as well at this point.

4. Toss everything together, then add to a baking dish and scatter the surface with a good handful of grated parmesan and bake at 180 for about 30 minutes till the surface is lightly golden.

 5. Serve with a green salad....although of course this will be eyed with suspicion and inevitably rejected if you live in our house.

I should also mention that this serves four so I just double the amounts for my greedy lot AND it freezes pretty well too. Hope you like it-  and do let me know how it goes down in your house if you give it a whirl.
Later lovelies xxx


  1. Looks easy and yum! Will def be giving it a go, thanks Em!! Xx

  2. This sounds delicious and I will definitely be trying it. I have also adapted a Nigel Slater recipe which is a huge favourite in this house - 2 pointed red peppers cut in half lengthways, Fill with halved cherry tomatoes and chopped chorizo, top with green pesto and a drizzle of olive oil, sea salt and black pepper. Cook at 180 for 20 or 25 minutes. Serve with cooked pasta and top with fresh parmesan. Yum. (and it's good value too!) Serves 2.

  3. We ate this last night and I can confirm that yes, your recipe is amazing!
    (the children picked out all the 'green bits')