Good evening! Tonight, I’m bringing you a simple pasta recipe which is again made with ingredients that can be usually found in each store cupboard, fridge or freezer.
I made this meal a few weeks ago. Originally, I was planning to cook risotto, but then I realised that we had no risotto rice. We did have a good amount of pasta though, so I went forward with it. And what a great dinner we had that night!
In my opinion, this is a great example of how some ingredients are useful and versatile. Make a swap where you can (different cheese, pasta type, cream, greens etc), and it still will be a delicious and nutritious meal for the whole family.
Creamy bacon, mushroom and pea pasta
For 4 servings:
- 250g chestnut mushrooms, sliced (or 90g dried mushrooms)
- 1 onion, peeled and roughly chopped
- 4 slices of bacon, cut into dices
- 170g frozen pea
- 50g Grana Padano cheese
- 1 cup single cream
- 2 tbsp olive oil
- 400g spaghetti
- 1 tsp dried thyme
- salt, black pepper
- Boil water in a large stock pot and cook the pasta according to the instructions on the packet.
- Fry the bacon in a large pan on a medium-high heat for about 3 mins, until slightly caramelised. When cooked, place it on a plate and set aside.
- Using the same pan: Add the olive oil. When hot, throw in the onion and fry until soft and glossy. Add the mushrooms, season with thyme and toss well. Leave to cook for about 7 mins.
- Add the frozen pea to the pan and cook thoroughly. Once the pea is soft, add the cooked bacon and pour over the cream. Stir and cook on a medium heat for 3 mins. Season with black pepper.
- Drain the pasta and serve with the sauce and grated cheese on top.
Optional: To add a little bit of color to this dish, serve it with a grilled tomato (halved).
Prep time: 10 mins | Cooking time: 20 mins || Total: 30 mins