Skip to main content

Stilton, Bacon and Sage Penne

Stilton, Bacon and Sage Penne

I created this recipe using a few of the products from my Forman and Field seasonal box, sent as part of the Knorr 'Best of British' campaign which you can read more about here. This dish provides an ideal way of using up leftover Stilton from the Christmas cheeseboard as well as that odd rasher or two of bacon lurking at the back of the fridge. A few dried cranberries thrown in wouldn't go amis, nor would some toasted walnuts sprinkled on top. No need for salt as the cheese and bacon provide plenty already. If you don't have any creme fraiche to hand, use extra thick double cream with a squeeze of lemon juice instead.

Enjoy - this is REALLY good!


STILTON BACON AND SAGE PENNE

| Serves: 2  | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |



Ingredients: 


  • 200g Pasta
  • 1 TBSP Olive Oil
  • 1/2 Red Onion, sliced
  • 2 Rashers of Streaky Bacon - (I used Emmetts from my Knorr Seasonal box)
  • 1 Garlic Clove, chopped
  • 1 TBSP Fresh Sage, chopped
  • 100g Stilton, chopped (I used Colton Basset provided in my Knorr Seasonal box) plus extra for the top
  • 2 TBSP Creme Fraiche

Instructions:

  • Step 1: Cook pasta according to instructions. Meanwhile heat the oil in a frying pan and cook the red onion and bacon for a few minutes.
  • Step 2: Add the garlic and sage to the frying pan and continue to cook.
  • Step 3: Drain the pasta and tip into the onion mix, stir through the creme fraiche and Stilton and then serve, with more Stilton on top.

| Author: Beth Sachs | Date: 28th November 2011 |


Comments

  1. This has really got my mouth watering!

    Pasta, cheese and bacon is an amazing combo at the best of times but the flavours in this will certaintly pack a punch!

    Will have to try this soon!

    ReplyDelete
  2. Stilton and bacon and then sage pasta, that is a fabulous combination and a supper that we would love.

    ReplyDelete
  3. Love the blog....but noticed a small spelling error on the above recipe.......it's 'ColSton Bassett' Stilton (I come from the village nextdoor, & used to make the Stilton referred to).
    Keep up the good work!

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…