Creamy mushroom and bacon spaghetti with chilli griddled greens

Ingredients

• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• 4 rashers bacon, fat removed and chopped small
• 150g mushrooms, roughly chopped
• 50ml chicken stock
• 35g light cream cheese (double check syns- Philadelphia Light is 2 syns per 25g)
• 10 asparagus spears
• 6 pieces tenderstem broccoli
• 1tsp chilli powder
• salt and pepper
• Frylight

Method

1. Put the bacon into a preheated frying pan sprayed with frylight, and sizzle for 1 minute
2. Add the shallots, and stir fry for 3 minutes
3. Add the garlic, stir fry for a further minute and then add the mushrooms
4. Stir fry the mixture for 2 more minutes and then add in the chicken stock, and season with salt and pepper. Leave on a low heat, at no more than a gentle simmer.
5. Put the spaghetti on to cook.
6. In a seperate pan, put the asparagus and broccoli on to simmer for 3 minutes, then transfer to a griddle or frying pan sprayed with frylight, sprinkle with chilli powder, season, and griddle/fry for about 5 minutes, keep turning, and do not allow to burn. Set to the side when done
7. Just before your spaghetti is ready, stir the cream cheese through the mushroom and bacon sauce, keep stirring on the heat for a minute or so You can add a little extra stock if it seems too dry.
8. When the spaghetti is cooked, stir it through the sauce and serve with the griddled veg.