Ingredients - serves 2 generously
150g pasta shapes
2 tbsp oil or a knob of butter
1 medium leek, sliced
3 rashers smoked streaky bacon, cut into bite size pieces
1/2 savoy cabbage, shredded
1-2 large handfuls of cooked chestnuts roughly chopped
1-2 large handfuls of fresh cranberries
1 medium parsnip, diced
a good splash of water or white wine/dry cider if you haven't drunk it all!
- Put water on to boil for the pasta and start cooking the leeks in the oil/butter in a large pan over a medium heat, add the bacon and fry until the leeks are softened. When the water is boiling add the pasta and cook according to pack instructions then drain. Meanwhile add the parsnip and chestnuts to the pan and cook for a couple of minutes then add the cabbage, cranberries and just enough water/wine/cider (approx 200ml) to stop everything sticking and to make a bit of a sauce. Give everything a good stir and cover with a lid until the cabbage has wilted, 2-3 minutes. Remove the lid, season to taste with salt and pepper. When the parsnip is tender and the cranberries have popped then add the pasta to the pan, mix well and serve.
I'm linking this up with Pasta Please where the theme this month is 30 minutes or less, I've cooked this twice and second time round I used a stopwatch just to make sure I could get it into this challenge! The challenge is run by Tinned Tomatoes and this month's host is Elizabeth's Kitchen Diary. I'm also adding this to my fresh cranberry recipe linky which is open for entries until the end of the year.