Stilton and Courgette Carbonara

Yes, I know, its courgettes again, but in my defence I have a lot of them, makes you inventive!

• 1 pk cooking bacon
• 1 leek (sliced thinly)
• 2 cloves garlic (minced)
• 12 assorted mushrooms (I used normal and chestnut, chunky chopped)
• 4 medium sized courgettes (sliced lengthways once then chopped so half moons)
• 1 tbsp fresh thyme
• 1 tub ricotta cheese
• 1 tub low fat creme fraiche
• 2 tbsp double cream
• 200g stilton (crumbled)

Saute the leek and garlic in a pan. Add the bacon.

Once bacon cooked add the mushrooms and courgettes and thyme.

Saute for around 5 mins until soft.

Then add ricotta, creme fraiche and cream and put on a low heat until bubbling. If sauce too thick add a little water.

Finally add stilton and stir.

Boil pasta and then add to pan and mix well.

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