September recipe: Pasta with bacon, cream and courgettes

This simple and delicious dish is quick and easy to prepare.  It makes use of late summer and autumn vegetables such as courgettes*, sweet peppers and mushrooms, which go very well with the bacon.  I like the strong, rich flavour of smoked bacon, but you can use any kind of bacon you prefer.  You can also vary the vegetables and herbs according to taste and availability.

Pasta with bacon, cream and courgettes (serves 2)

4 oz (approx 100 g) pasta

4 oz (approx 100 g) smoked streaky bacon

Half a small onion

4 oz (approx 100 g) mushrooms

Half a red pepper

6 oz (approx 150 g) courgettes*

5 fl. oz. (approx 140 ml) single cream

Parsley (or other herbs of your choice)

Cook the pasta in boiling salted water according to the instructions on the packet.  Any shape of pasta will work in this dish.

Chop the bacon into small pieces.

Peel and chop the onion.

Peel and slice the mushrooms.

Wash and chop the red pepper and courgettes.

Fry the chopped bacon gently in butter until it is starting to colour.

Add the chopped onion, courgette and red pepper. Fry for 2-3 minutes, then add the sliced mushrooms and continue to fry until the vegetables are softened and coloured (usually about 5 minutes for me, although it will vary depending on your cooker and the size of the vegetable pieces).

Pour in the cream and season with salt and black pepper.

Cook gently for 2 minutes or so until the cream starts to bubble.

Remove from the heat. Stir in the cooked and drained pasta, and sprinkle with chopped parsley (or other herbs of your choice).

Serve immediately, with a green vegetable or salad if wished.

*I believe courgettes are called zucchini in North America