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.
Servings: 2
Calories: 361kcal
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
Serving: 1serving | Calories: 361kcal