Ingredients
- 250g dried elbow pasta
- 100g broccoli, broken into small florets
- 1 carrot, peeled, cut into matchsticks
- 3 baby yellow squash, quartered
- 30g butter, chopped
- 2 tbs plain flour
- 2 tsp French mustard
- 375ml (1 1/2 cups) reduced-fat milk
- 50g cheddar, coarsely grated
- 2 tbs chopped fresh chives
- 2 rindless bacon rashers, excess fat trimmed, cut into thin strips
Description
Vegetable Pasta With Crispy Bacon Recipe - Place The Pasta In A 3L (12-cup) Capacity Microwave-safe Bowl. Cover With Boiling Water. Cook In Microwave, Stirring Occasionally, On High/800watts/100% For 8 Minutes. Add...
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