1 packet (500g) penne pasta

3 Tbsp (45ml) Westfalia Basil Flavoured Avocado Oil
4-6 spring onions, chopped
2 garlic cloves, crushed
2 Tbsp (30ml) chopped thyme
8-10 (about 100g) smoked rindless bacon rashers, diced
1 packet (400g) baby marrows, diced
1 tub (200g) low-fat cream cheese
4/5 cup (200ml) milk
2/5 cup (100ml) grated Parmesan
3 Tbsp (45ml) chopped parsley
1 cup (250ml) fine breadcrumbs


  1. Preheat oven to 180°C.
  2. Cook pasta according to packet instructions. Just before al dente, drain and set aside.
  3. Heat oil in a non-stick pan and sauté spring onions, garlic and 2 tsp (10ml) thyme until fragrant and soft. Set aside.
  4. Add bacon and baby marrows to the pan. Increase heat and fry until golden and bacon is crisp.
  5. Whisk cream cheese, milk, ¼ cup (60ml) Parmesan and parsley together and season. Add to the pan for a minute.
  6. Mix together sauce, pasta and bacon and baby marrows and spoon into an ovenproof dish.
  7. Mix together remaining thyme, Parmesan and breadcrumbs and season. Scatter pasta with mixture and bake for 20-30 minutes or until cooked through, bubbly and golden.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Mains.