Updated: May 16, 2019
When I was growing up, Sunday was always a quick and easy meal in our house. These days if I have been in the kitchen creating (or we have been out), I have taken the same approach. Quick, healthy and easy.
This pasta was AMAZING! It looks like I spent ages by the stove, but seriously the sauce took as long as it took to boil the water and to cook the pasta.
And I will let you in on a secret, while I enjoy making pasta, I always have a stash of bought fresh pasta in the freezer for those moments where you want dinner on the table in 10 minutes!
Prep 5 minutes // Cook 10 min
1 portion of spinach and ricotta agnoletti
5 rashes bacon diced
3 spring onions diced
1/2 capsicum diced
1/2 cup cherry tomatoes sliced in half
1/4 cup white wine
1/2 cup vegetable stock
1 cup cooking cream
1 tbs seeded mustard
1/4 cup freshly grated Parmesan (and extra to serve)
1/4 cup freshly chopped mixed herbs (I used continental parsley, oregano and sage)
4 cloves garlic crushed
Salt and pepper to taste
Fill a saucepan with water, season with salt and bring to boil.
While waiting for water to boil, place 1 tbs oil in a pan and saute bacon, garlic and onion for 2 minutes.
Add white wine and vegetable stock and bring to the boil, then reduce by half.
Add cream, mustard, capsicum, tomatoes and herbs and continuously stir over a low heat until the sauce thickens. Season with salt and pepper.
Add the pasta to the water and cook until al dente (cooked).
Add the pasta to the sauce, then mix in the Parmesan cheese.
Serve immediately and top with the extra Parmesan cheese.