Ingredients

• 250 g penne pasta
• olive oil cooking spray
• 1 medium red onion, chopped
• 150 g rindless bacon rashers, chopped
• 200 g button mushrooms, thinly sliced
• 2 Tbsp chopped fresh chives
• 3 tsp whole grain mustard
• 2 Tbsp chopped fresh flat leaf parsley
• 1 cup light and creamy evaporated milk
• 1 Tbsp cornflour
• 4 thick slices whole grain bread, crusts removed, cut into small squares

Directions

Cook pasta following packet directions. Drain. Set aside. Spray a large non-stick frying pan with oil. Heat over a medium heat. Add onion and bacon. Cook for 5 mins or until softened, add mushrooms. Cook for 5 mins or until tender, stir in chives, half the mustard and half the parsley.

Place 1/4 cup milk with cornflour in a small bowl. Stir to combine. Add cornflour mixture and remaining milk to mushroom mixture. Add pasta, toss to coat, remove from heat.

Transfer pasta mixture to an 8 cup capacity ovenproof dish. Toss bread in remaining mustard and parsley, scatter over pasta. Bake for 15-20 mins at 180ºC or until golden.