Tonight Hubby is out doing an evening course, so after putting Little Chop to bed I whipped up this delicious bacon and mushroom pasta. I’ve had this recipe in my stockpile for a few years now and it’s a great fallback meal for when I want something simple, quick and tasty.
This recipe will feed two adults or one pregnant woman.
1 1/2 cups dried pasta – penne, farfale or fusilli will work
2 cups chopped mushrooms – cup or swiss brown
3 rashers rindless short cut bacon, sliced into thin strips
1/2 medium onion, finely chopped – white, brown or red anything goes
1/3 cup thick cooking cream
1 tbs soy sauce, regular or light
1 tbs butter or olive oil
Freshly ground black pepper
Firstly, boil some water and get your pasta on to cook, drain when al dente and set aside.
In a pan, heat the butter/oil and fry off the bacon on med/high heat until browned and crispy. Add the mushrooms and onions and reduce heat to med. Saute the mushrooms and onions until they are soft and the mushrooms have released their juices. Stir in the cream then add the soy sauce bit by bit, checking the flavour until you reach your desired saltiness. Crack in some black pepper. Simmer the sauce and continue to stir until it thickens a little. Turn heat to low and stir the pasta through.
Serve with a generous grating of parmesan cheese.
You can also add some thinly sliced pan-fried chicken breast or toasted pine nuts if you like. Hubby likes it with the lot but I prefer the simple version. Goes great with a green salad too.
Now, someone bring me a glass of chardonnay…
I know, I know…never mind.