Pastrami Cheese with Penne Pasta

The ingredients are: peppered pastrami trimmings, red pepper, mushrooms, onion, garlic, cornflour, 50g of a soft cheese (in this case camembert), and two pinches of marjoram. Plus 30g of penne pasta (wheat free if preferred).

Cook the pastrami in a little sunflower oil until cooked through (start with a high heat, then turn it down to a low heat). Add half a chopped red pepper, and the onion (diced). Add two crushed and chopped cloves of garlic, and finely sliced mushroom (3 small). Stir frequently until the vegetables are cooked.

Make up a quarter-cup mixture of a teaspoonful of cornflour and water. Add the mixture to the pan containing the pastrami and vegetables. Stir frequently and turn up the heat. Once the sauce begins to thicken, turn down the heat to a simmer, and continue to stir. Cut the cheese into thin strips and add slowly to the sauce. Stir until the cheese has dissolved. Add the marjoram to the sauce.

Boil the pasta in slightly salted water for 8-9 minutes, and drain. Add to a pasta bowl, and then add the pastrami and camembert sauce. Delicious!