AuthorFoodie FanBacon and mushroom pasta, with sun-dried tomato pesto, ready in 30 minutes.
400 g Penne pasta
250 g Chestnut or button mushrooms
8 Rashers of streaky bacon
4 tbsp Sun-dried tomato Pesto
200 ml Carton (50% fat) creme fraiche
1 Handful of basil leaves
1
Boil the pasta in a large non-stick saucepan. Meanwhile, cut the bacon and slice the mushrooms into small pieces.
2
Once the pasta is ready, drain it (keeping aside a few drops of the cooking water), and fry the bacon and mushrooms in the same pan for around 5 minutes, until golden. Fry on a high heat so the mushrooms fry in the bacon fat, instead of sweat.
3
Empty the pasta back into the pan, add the water you kept aside, and stir over the heat for 1 minute. Spoon in the pesto, crème fraîche and most of the basil and stir. Place the remaining basil leaves and serve.
CategoryMain Courses
Ingredients
400 g Penne pasta
250 g Chestnut or button mushrooms
8 Rashers of streaky bacon
4 tbsp Sun-dried tomato Pesto
200 ml Carton (50% fat) creme fraiche
1 Handful of basil leaves