Creamy Pasta Sauce

This pasta sauce is a variation on one from the Symply Too Good to Be True cookbook series by Annette Sym (Creamy Bacon Pasta). However I have been experiementing with it so much that it does not really resemble the original anymore!

Total time: Approx 30-40 minutes if you're confident, 1 hour for first time users of the recipe.

Ingredients

• 1 onion diced

• 1 tbsp minced garlic (I love garlic)

• 4 slices of shortcut bacon

• 1 cup mushrooms, sliced

• 1 carrot grated

• 1 can evaporated milk

• 1 tbsp cornflour

• Handful of fresh spinach

• 500g packet of pasta, cooked

These ingredient amounts are indicative only. Sometimes I add more veges or less, sometimes I omit bacon (but have to top with copious amounts of parmesean cheese to make up for the lack of saltiness), sometimes I add cream of mushroom powered soup mix. I also love adding sundried tomatoes. Yum!

Method

1. Dice/slice and grate your veges and bacon

2. Cook onion in a pan until translucent and aromatic

3. Add garlic and stir for a few seconds

4. Add bacon and brown (by now you're probably salivating because this combination of smells is heavenly)

5. Add mushrooms and carrot. Cook for 3 minutes or so (carrot should be softened)

6. Add in evap milk

7. Once simmering, get a little of the evap milk out and slake the cornflour (mix it with the evap milk to help it incorporate evenly in the pasta sauce)

8. Allow to simmer for 5-10 minutes to achieve the right consistency

9. Add in the spinach and mix to encourage wilting

10. Combine with the cooked pasta. Top with parmesean if desired