Winner winner, (healthy) pasta dinner! This bacon and mushroom pasta is the perfect dish to satisfy your noodle cravings. Sprinkle it with fresh herbs for a quick and balanced lunch or dinner.
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Grey days, cold temperatures and a lack of Vitamin D make me crave cosy but balanced dishes. When I need a comforting dish that satisfies my pasta cravings, this is it. Whole wheat pasta paired with flavourful mushrooms and hearty bacon is my kind of hug on a plate.
In the mood for comforting dishes with a healthy twist? Try this easy pumpkin pasta and butternut squash curry to satisfy your cravings on grey fall days.
Why you'll love this recipe
- delicious and comforting fall dish
- only a few ingredients
- ready in 20 minutes
- easy to make
Ingredients
- Pasta – I used spelt flour linguine to add more complex carbs. Whole wheat pasta would work great too.
- Mushrooms – Use cremini, white button, porcini, chanterelle or other mushrooms to your liking. A mix of different mushrooms works well too.
- Bacon – Use pre-cut bacon to save some time when chopping the ingredients.
- Onion – You can use yellow or white onion in this recipe. Shallots would work great too.
- Garlic clove – Use fresh garlic to get the best flavour.
- Olive oil – Extra-virgin olive oil gives the best flavour. Also, drizzle it over the ready pasta for an extra flavour boost.
- Salt and Pepper - Season according to taste.
Instructions
Cook pasta in water generously seasoned with salt according to packaging.
Clean the mushrooms with a paper towel to remove dirt if necessary, and slice them. Peel and mince the onion and garlic.
Heat olive oil on medium to high heat in a large pan. Add the onions and bacon, and roast for about a minute, stirring occasionally. Put in the mushrooms and roast for 2-3 minutes until browned and tender, stirring frequently. Add garlic, season with salt and pepper and roast for another minute. Turn down the heat to low.
Once the pasta is cooked, drain it while reserving a little of the pasta water (about 3-4 tablespoons). Transfer the cooked pasta to the pan.
Add a bit of the pasta water, stir well and serve with fresh herbs and parmesan if you like.
Tips and substitutions
- As this pasta comes together so quickly, I always prepare all the ingredients first to have them ready before starting to cook.
- I used linguine in this recipe, but it is also delicious with other pasta varieties like spaghetti, pappardelle or even shorter pasta varieties like fusilli and penne.
- To add complex carbs, I used spelt flour pasta. Whole wheat pasta would also be a great option to make this comforting and healthy.
- This pasta can also be made with other than cremini mushrooms. Use white button mushrooms, porcini or chanterelle mushrooms. A mix of different mushroom varieties would also work great here.
- Save some time chopping and buy pre-cut bacon.
- Sprinkle over some parmesan and fresh herbs like parsley and thyme to add even more flavour.
Recipe FAQs
You can make this pasta vegan by leaving out the bacon and using plant-based pasta.
Store any leftovers in an airtight container and keep them in the fridge.
If stored in an airtight container, this pasta will keep in the fridge for 2 days.
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📖 Recipe
Bacon and Mushroom Pasta
Ingredients
- 200 g (spelt flour) linguine (2 cups)
- 200 g cremini or other mushrooms
- 30 g bacon (2-3 slices)
- ½ yellow onion
- 1 garlic clove
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- fresh herbs to serve
Instructions
- Cook pasta in water generously seasoned with salt according to packaging.
- Clean the mushrooms with a paper towel to remove dirt if necessary, and slice them. Peel and mince the onion and garlic.
- Heat olive oil on medium to high heat in a large pan. Add the onions and bacon, and roast for about a minute, stirring occasionally. Put in the mushrooms and roast for 2-3 minutes until browned and tender, stirring frequently. Add garlic, season with salt and pepper and roast for another minute. Turn down the heat to low.
- Once the pasta is cooked, drain it while reserving a little of the pasta water (about 3-4 tablespoons). Transfer the cooked pasta and pasta water to the pan and stir well.
- Sprinkle with fresh herbs and top with parmesan if you like, and serve.
Notes
- You can make this pasta vegan by leaving out the bacon and using plant-based pasta.
- If stored in an airtight container, this pasta will keep in the fridge for 2 days.
- As this pasta comes together so quickly, I always prepare all the ingredients first to have them ready before starting to cook.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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