Pasta with Bacon, Leek and Mushroom Sauce


A tasty, yet easy and quick sauce for pasta of your choice.

This Italian style dish serves two.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


a little (10 ml)
Zaytoun FAIRTRADE olive oil
to taste
FAIRTRADE freshly ground black pepper
120 g
150 g
streaky bacon
small to medium leeks
200 g
best mushrooms
2 cloves
100 ml
natural yoghurt
5 ml each
rosemary and basil
20 ml
Swazi Kitchen FAIRTRADE lime pickle (optional)



Trim the mushrooms, and cut into fine slices.

Skin the garlic cloves.

Top and tail the leeks and slice across into 1 cm pieces.

Trim the rind from the bacon.


Render the bacon rind over a medium heat.

Put the pasta into plenty of boiling water, and simmer well for about 12 minutes until the pasta is "toothsome".

Whilst the pasta is cooking, fry the bacon in the rendered fat until starting to crispen.

Remove any bacon rind and add the mushrooms, fry for 1 minute or so.

Add the chopped leeks, and crush the garlic into the pan. Add the herbs.

Stir well but gently so that the flavours mingle.

Whilst the mushroom and leeks are cooking, the pasta should become cooked. Drain the pasta and add the olive oil, swizzle round.

Once the bacon and mushrooms are ready, remove from the heat, and stir in the yoghurt.


Move the pasta to a warmed serving dish.

Pour the sauce over the pasta.

To serve

Serve immediately with a side salad of sharp leaves, or a green salad.


For a sharper tang, add the Lime Pickle with the yoghurt.