Bacon and Mushroom Pasta
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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: European
Diet: Low Fat
Servings: 2
Calories: 361kcal
- 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
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.
- 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.
Serving: 1serving | Calories: 361kcal