500 g packet rigatoni pasta
4 bacon middle rashers (250 g)
400 g button mushrooms
400 g broccoli
2 x 150 g tubs light cream cheese with chives
- Cook 375g pasta in a large stockpot of boiling salted water until tender. Drain, reserving 1½ cups of the cooking water. Return pasta to pot. Cover to keep warm. Chop bacon and cook in a frying pan until just browned. Slice mushrooms. Add to pan. Cook, stirring occasionally, for about 5 minutes, or until browned.
- Trim broccoli into small florets. Add to pan with cream cheese and reserved water. Season with salt and pepper. Cook, stirring, until broccoli is tender. Stir into pasta. Garnish with shaved parmesan (optional).