Serves 2 (a hearty amount!)
200g gluten-free fusilli pasta
1 gluten-free stock cube
500ml boiling water
8 smoked bacon medallions (reduced fat)
1 tbsp olive oil
1 tbsp italian herbs
1 leek, white end removed and finely chopped
1 courgette, grated
salt and pepper
75g lactose-free philadelphia cream cheese
1.) Pre-heat the oven to 180 degrees. Place the pasta and stock cube in a medium sized saucepan. Add the boiling water and stir the stock cube until dissolved. Boil the pasta for 15 minutes on a medium heat until softened.
2.) Pre-line a flat baking tray with parchment paper and lay the bacon medallions so they’re spread out on the tray. Place in the oven for 15 minutes until the bacon is crispy.
3.) Using a frying pan, add olive oil, salt, pepper and italian herbs – and place on a medium heat. Once the oil has heated (after about a minute or so), add the chopped leeks and cook for about 3 minutes until softened. Then add the grated courgette and continue cooking until the water content has reduced. After an additional 5 minutes, dollop the cream cheese into the frying pan and stir until melted and well combined with the courgette and leeks.
4.) Drain the pasta and leave aside to cool for a minute. Remove the bacon from the oven and chop up each medallion into a little pieces (as you please).
5.) Chuck the chopped up pieces of bacon and cooked pasta into the courgette mixture. Mix everything together until well combined. And serve!