Bacon & Veggie Rigatoni

Smoked streaky bacon and a creamy tomato sauce makes for a moreish rigatoni pasta that packs in as much flavour as it does hidden veggies.

Per Serving:

Calories - 532

Protein - 24g

Serves 4

250g Rigatoni

4 Rashers of smoked streaky bacon (thinly cut)

1 Onion (finely chopped)

3 Garlic cloves

2 Peppers (finely chopped)

1 Courgette (chopped)

A bowl of kale (steamed)

400ml of Passata

2 tbsp Philadelphia lightest

1 tbsp of Oregano

1 tsp Smoked paprika

1 tbsp of extra virgin olive oil

Salt and Pepper, to taste

Chilli flakes (optional)

Heat oil in a large pan and add bacon. Fry until bacon begins to crisp and turn golden, then remove and set aside.
Add onions and pepper to pan, cook for 5 mins, stirring regularly, until soft. Add courgette and cook for a few mins, then sauté garlic until fragrant, stirring everything together well.
Add cooked bacon back to pan along with passata, and stir well, then add oregano and smoked paprika, stir well again and bring pan to a low simmer. Cook your sauce down until thick, this should take approx 10-15 mins.
Get your pasta on (remember to reserve some pasta water)
Once sauce is thick, stir in light cream cheese, then add rigatoni and steamed kale. Mix everything together until fully combined.
Then gradually add small amounts of pasta water to pan, and stir until left with a creamy tomato sauce. Garnish with chilli flakes.