AuthorFoodie Fan
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Bacon and mushroom pasta, with sun-dried tomato pesto, ready in 30 minutes.

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Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins

 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.

Start a 10 Minute timer.

Dish TypesCuisinesMain Ingredients

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

Directions

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.

Bacon and Mushroom Pasta
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