Pasta
Creamy pasta bake with cold-smoked reindeer
Pasta folded through a cream sauce with sweet peppers, red onion and halloumi, with cold-smoked reindeer running through it. Straightforward comfort food.
Instructions
Cook the pasta until al dente, drain it and set it aside.
Heat the oven to 190°C (375°F) while you get on with the sauce.
Melt the butter in a large skillet over medium heat and add the diced pepper and red onion.
Cook them 8–10 minutes, until soft and just caramelising at the edges, and season lightly with salt and pepper.
Turn the heat to low and stir in the chopped reindeer, cream and halloumi.
Keep stirring gently for 5–7 minutes, until the cheese has mostly melted and you have a creamy sauce.
Tip the pasta into a large baking dish and pour the sauce over it.
Spread the vegetables evenly through the pasta and bake 10–15 minutes, until bubbling and golden on top. Let it settle for a few minutes before you serve it.
Tips
- A quarter cup of cranberry jam stirred into the sauce before baking adds colour and a sweet-sharp note.
- If it feels too rich, swap half the cream for chicken or vegetable stock.
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