Vegetable pasta with crispy bacon

Step 1

Place the pasta in a 3L (12-cup) capacity microwave-safe bowl. Cover with boiling water. Cook in microwave, stirring occasionally, on High/800watts/100% for 8 minutes. Add broccoli, carrot and squash. Cook for 1 minute. Drain.

Step 2

Heat the butter in a 2L (8-cup) capacity microwave-safe bowl on High/800watts/100% for 30 seconds or until just melted. Add the flour and stir until well combined. Cook for 1 minute or until foaming. Stir in the mustard. Gradually whisk in the milk until smooth and combined. Cook, stirring every 2 minutes, on High/800watts/100% for 7-8 minutes or until the mixture boils and thickens. Add the cheddar and half the chives. Stir until the cheddar melts. Season with salt and pepper.

Step 3

Place the bacon in an oven bag. Twist the opening to seal. Cook, shaking every minute, on High/800watts/100% for 2 minutes or until bacon is crisp and golden.

Step 4

Stir pasta and vegetables into sauce. Divide among serving bowls. Top with bacon and remaining chives.