| Amount | Measure | Name |
|---|---|---|
| 25.00 | g | MARVELLO Full Fat Margerine |
| 1.00 | pc | Onions finely chopped |
| 250.00 | g | Button mushrooms, sliced |
| 5.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 350.00 | g | Pasta, spiral shaped |
| 250.00 | g | Back bacon roughly chopped |
| 1,000.00 | ml | Milk |
| 200.00 | g | KNORR Classic White Sauce with Roux |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
| 30.00 | g | Parsley, fresh finely chopped |
1. In a pot melt the Marvello Maragine and add onions, and Robertsons seasoning and allow too fry for 1 minute.
2. Add the bacon to the onion mix and fry for 3 minutes.
3. Add the sliced mushrooms and allow too fry for 2 minutes.
4. Add the Knorr Basic white Sauce and Meadowland Classique and allow to simmer for at least 5 minutes. Mix through the finely chopped parsley and the cooked pasta and allow to heat though for 1 minute.
5. Pour into an insert and serve to your customers garnished with finely chopped parsley.
