Last night's dinner was an experiment - partly to do something different with the final marrow and partly to try to reduce the calorie content in a Madhouse Family fave, spaghetti carbonara. It was blooming lovely and definitely one that I'll try again!
Marrow & Macaroni Carbonara Bake
1 marrow or a couple of very large courgettes
a handful of cherry tomatoes
a pack of bacon lardons
3 large mushrooms
5tbsp thick low fat crème fraîche
sprinkle of grated gruyère or cheddar
cooked macaroni (or other small pasta)
Slice the marrow or courgettes into thick slices and use to line an ovenproof dish. Fill the gaps with cherry tomatoes.
Put the bacon into a large frying pan and cook for 5 minutes. Add the chopped onions and continue cooking for 3 minutes. Add the mushrooms and leeks and cook, stirring frequently, until the vegetables are cooked through and the bacon is crispy. (You may need to drain off some of the liquid from the mushrooms.) Spoon over the crème fraîche, stir and turn off the heat. Add the cooked pasta and stir through the sauce.
Pour the pasta and sauce over the marrow.
Top with grated cheese and bake in the oven for 40 minutes.
I initially planned on making this without any pasta but I thought the kids would prefer it with - it also gave it a nice texture (it might be a bit sloppy without) but I think both would work.
Linking up to this month's Extra Veg challenge with Fuss Free Flavours, Utterly Scrummy and Elizabeth's Kitchen Diary.
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