230g orzo pasta
1 clove garlic, chopped
½ onion, chopped
150g button mushrooms, sliced
1 tsp Italian seasoning
½ courgette, chopped
6 rashers of Northern Ireland bacon (fat removed), chopped
200g Northern Ireland reduced–fat cream cheese
100g Northern Ireland half– fat crème fraîche
50g Northern Ireland cheddar cheese, grated
1 tbsp basil, chopped
1 Italian stock cube
Black pepper
Cooking oil spray
Boil pasta as per instructions and leave to drain.
Peel and chop onion, garlic and courgette. Fry garlic and onion until soft and then add sliced mushrooms, chopped bacon and courgette.
Add the Italian seasoning and black pepper.
Cook until bacon is soft; if sticky add a small amount of water.
Add cream cheese, grated cheese and crème fraîche gradually.
Add 100ml stock and stir until it thickens.
Add chopped basil and serve with cooked orzo pasta.
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