Wok pasta with bacon and mushrooms

Name: wok pasta with bacon and mushrooms
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200 g low fat smoked bacon strips; 400 g mushroom mix with pointed sweet pepper and sweet onion; 750 ml hot mushroom broth from tablet; 250 g wok paste fusilli; 200 g frozen garden peas; 100 g ricotta; 1 tray cress

Fusilli stir-fried with mushrooms, garden peas and bacon.

Ingredients

200 g low fat smoked bacon strips
400 g mushroom mix with pointed sweet pepper and sweet onion
750 ml hot mushroom broth from tablet
250 g wok paste fusilli

200 g frozen garden peas
100 g ricotta
1 tray cress

Directions

Heat a heavy-bottomed pan without oil or butter and fry the bacon strips for 2 minutes on a high heat. Fry the mushroom mix for 3 minutes on a high heat.
Add the stock and wok paste and bring to the boil while stirring.
Add the garden peas, bring to the boil again and cook for another 4 minutes. Keep shoveling until the pasta is done and the water has evaporated.
Season with pepper. Remove the pan from the heat, divide the ricotta and cress over it and serve immediately.