Syn Free Mushroom, Bacon, Tomato and Zucchini Pasta | Slimming World
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  • 1 small onion, finely chopped
  • 11 garlic cloves, crushed
  • 14 Slices of Lean Bacon, chopped
  • 18 mushrooms, chopped
  • 12 tbs of tomato paste
  • 12 zucchini (courgette), chopped
  • 11 cup (240ml) of chicken stock
  • 11 cup (240ml) of passata (crushed tomatoes)
  • 1 salt and freshly ground black pepper
  • 11 tsp Oregano
  • 11 tsp Basil
  • 1300 g (11oz) dried pasta of choice (I used gluten free fusilli)
  • 1 Splash Balsamic Vinegar
  • 1 Spray oil
  • 1 Optional: freshly chopped Italian parsley and Parmesan from HEa)Spray a frying pan with some spray oil
  • 1 Add the bacon and cook until golden, remove and set aside
  • 1 Spray pan with spray oil, add the onion and garlic and a teeny bit of the stock, just to deglaze pan, fry until translucent.
  • 1 Add the mushrooms and fry for a further few minutes
  • 1 Add the passata, tomato paste, oregano, basil, zucchini, stock and splash of balsamic vinegar.
  • 1 Bring to a boil, reduce heat and simmer until sauce thickens, approx 10 mins
  • 1 Place pasta in a saucepan of hot salted water and cook until al dente. Ladle a couple of spoonfuls of the pasta water into the sauce, then drain the cooked pasta and add into the sauce, along with the bacon.
  • 1 Stir to combine, and season as needed with salt and black pepper.
  • 1 Top with some freshly chopped Italian parsley and Parmesan if using
  • 1 This recipe will also work well as a pasta bake. Just top with some HEa servings of cheese and bake in the oven.



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