October 18, 2015

Mushroom, bacon, pea and spinach penne

Today's recipe is a quick and easy vegetable and bacon pasta dish which I quickly put together a few weeks ago when I didn't have much in the fridge, hence the two different pastas.

7 button mushrooms
2 rashers bacon
1/2 cup frozen peas
70g frozen spinach
200ml cream
1 heaped tbsp basil pesto
400g penne/spiral pasta
Parmesan cheese to serve

1. Place a large pot of water with salt on the stove top and bring to the boil.
2. Slice mushrooms and cut bacon into 1-2cm pieces and place in a preheated pan with a little olive oil.
3. Once slightly golden, add the peas and spinach  and cook for a minute or two.
4. By this stage the pot of water should be rapidly boiling, add the pasta and cook till al dente.
5. Add the cream and pesto to the pan and stir, when the sauce starts to bubble drop the temperature to a gentle simmer.
6. Once the pasta is al dente remove from the heat and drain in a colander.
7. Add the pasta to the pan and mix till it has been evenly coated by the sauce, cook for a minute or two. Remove from the heat.
8. Season with salt and pepper, serve on individual plates or in a large bowl and top with parmesan.

Serves 4

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