Creamy Pasta

375g dried penne pasta
2 tsp olive oil
1 medium leek, trimmed, halved, washed and thinly sliced
1 garlic clove, crushed
6 rashers of middle bacon, trimmed and sliced
200g button mushrooms, sliced
300ml extra light thickened cream


1. Cook pasta in a large saucepan of boilingn water until tender. Drain.

2. Meanwhile, heat oil in a frying pan over medium heat. Add leek and garlic and cook, stirring for 4-5 minutes until leek has softened. Add bacon and mushroom. Cook, stirring for 5 minutes until mushroom is tender. Add cream and bring to the boil. Reduce heat to medium. Simmer for 2 minutes or until cream has thickened slightly. Add pasta. Cook, stirring for 1-2 minutes or until heated through. Serve.