Ingredients
200g mushrooms, diced
1 spring onion, sliced
1 large head broccoli, florets removed (or can substitute english spinach, baby spinach or silverbeet)
3 bacon rashers, rind removed and remainder sliced thinly
200ml chicken stock
500ml cream (or can substitute with 1 can of Carnation evaporated milk)
1 tsp Dijon mustard
1 500g packet macaroni or pasta of your choice
Salt and Pepper to taste
Grated cheese to serve (optional)
Method
Render the bacon rind in a heavy based saucepan. Remove rind and add sliced bacon, spring onions and mushrooms to the pan. Saute for 3-4 minutes until slightly browned. Season with pepper to taste. Add stock, mustard and cream and reduce heat. Bring to a simmer and cook 5 minutes. Turn off the heat. While sauce is simmering, cook pasta according to packet instructions and add broccoli florets to the boiling water for the last minute or two. Strain pasta and broccoli and return to saucepan. Add bacon, mushroom sauce and stir gently through. Note: if substituting other greens for broccoli, just stir through at end with sauce, rather than adding to boiling water.
