Ingredients
• 300g dried orrechiette pasta
• 1/2 cup frozen peas
• 2 teaspoons olive oil
• 1 brown onion, thinly sliced
• 200g middle bacon, chopped
• 2 garlic cloves, crushed
• 1 tablespoon fresh thyme leaves
• 200g cup mushrooms, sliced
• 1/3 cup plain flour
• 2 x 375ml cans light and creamy evaporated milk
• 1/2 cup cheddar cheese, grated
• 1/2 cup cheddar cheese, grated, extra
Method
1. Preheat oven to 180°C/160°C fan-forced.
2. Cook pasta following packet directions until just tender, adding frozen peas during last 2 minutes of cooking time. Drain. Return to pan.
3. Meanwhile, heat 2 teaspoons olive oil in a frying pan over medium heat. Add onion and bacon. Cook for 5 minutes or until onion is soft. Add garlic cloves and fresh thyme leaves. Cook for 1 minute. Add cup mushrooms. Cook for 3 minutes or until just tender. Add plain flour. Cook, stirring, for 1 minute. Gradually add evaporated milk. Bring to the boil, stirring (mixture should thicken slightly).
4. Add to pasta in pan with 1/2 cup grated cheddar cheese. Season. Toss to combine. Pour into a 10 cup-capacity ovenproof dish. Sprinkle with the extra 1/2 cup grated cheddar. Place on a baking tray. Bake for 30 minutes or until golden and heated through. Stand for 10 minutes. Serve.
