Fresh Rigatoni with Sundried Tomato and Bacon Cream Sauce

Fresh Rigatoni with Sundried Tomato and Bacon Cream Sauce

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 13, 2016.
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Enjoy the the wonderful rigatoni with a crisp, fresh green salad!

Ingredients

SUNDRIED TOMATO AND BACON CREAM SAUCE AND RIGATONI

  • 250g short cut bacon, diced 1 cm
  • 1 courgette, grated
  • 100g sundried tomato pesto
  • 3/4 cup GF chicken stock
  • 350g fresh GF rigatoni pasta
  • 2 tablespoons sliced basil leaves

SALAD

  • 1 cos lettuce, roughly chopped
  • 1/2 telegraph cucumber, diced
  • 1 avocado, diced
  • GF salad dressing of your choice

TO SERVE

  • 2 tablespoons basil leaves (optional, adults)

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of oil in a fry-pan on high heat and cook bacon for 3 minutes until starting to colour. Reduce heat to medium, add courgette and cook a further 1 minute, until softened. Stir in pesto, chicken stock and cream, bring to a simmer and simmer gently for 1 minute. Remove from heat.
  3. Cook pasta in pot of boiling water for 4–5 minutes until just cooked.
  4. Toss all salad ingredients together.
  5. Drain pasta then add to pan with the sauce, along with basil. Reheat sauce on a low heat until warmed through, about 2 minutes. Season with a little salt and pepper.
  6. Spoon bacon rigatoni into bowls and scatter over extra basil leaves, if desired. Serve salad on the side.

Nutritional Information

Energy 2759 kj
659 kcal
Protein 18.2g
Carbohydrate 56.7g
Fat 41.7g