Creamy bacon and mushroom pasta

Creamy bacon and mushroom pasta: Easy family meal. Image: Carla Zinkfontein.

Creamy bacon and mushroom pasta – Easy midweek meal

Love pasta? This quick and easy bacon and mushroom pasta dish is so indulgent!

Creamy bacon and mushroom pasta

Creamy bacon and mushroom pasta: Easy family meal. Image: Carla Zinkfontein.

Whip up the most delicious creamy bacon and mushroom pasta in just 30 minutes. This easy midweek meal is not only quick to prepare but will put a smile on your family members’ faces.

We all experience those days when there is just not enough hours in the day. Before you know it, it is almost time to have dinner on the table and you have not even started yet. This creamy bacon and mushroom pasta will save the day.

This easy recipe is ready in a jiffy without compromising on taste. In fact, the creamy combination of ingredients will make you want to lick your plate afterwards to enjoy every droplet of pasta sauce.

This recipe is so versatile that you can always substitute the bacon or mushrooms with some other ingredients. Maybe you want to consider chorizos or salami or even ham. Just let your creativity take over!

Let us know in the comments section of this recipe if you have tried this creamy indulgent recipe.

Creamy bacon and mushroom pasta recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 230 grams uncooked pasta

  • 6 strips bacon cut into small pieces

  • 7 mushrooms sliced

  • 2 cloves garlic minced

  • cup chicken broth or dry white wine

  • ¼ teaspoon Italian seasoning

  • 1 teaspoon lemon juice

  • 1 teaspoon flour

  • ½ teaspoon Dijon mustard

  • 1 cup heavy/whipping cream

  • salt & pepper to taste

  • For serving: freshly grated parmesan cheese and chopped parsley optional

Method

  • Boil a salted pot of water and cook pasta al dente according to package instructions.
  • Meanwhile, cut the bacon up and add it to a skillet. Fry it until crispy over medium-high heat. When it’s done, transfer it to a paper towel-lined plate. Leave the bacon fat in the pan.
  • Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5 – 6 minutes or until they release water and it’s been cooked off.
  • Stir in the garlic and cook for 30 seconds.
  • Take the mushrooms out of the pan (add them to the same plate that has the bacon).
  • Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it’ll all cook off).
  • Add in the cream and let it simmer for about 2 minutes.
  • Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it’s slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

Notes

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