Swiss Brown Mushroom, Bacon & Basil Pasta

Ingredients (serves 4):
  • 400g dried penne pasta
  • 2 tbs olive oil
  • 1 cup small basil leaves
  • 3 garlic cloves, crushed
  • 4 rashers bacon, rind removed, chopped
  • 1 red onion, cut in wedges
  • 400g button mushrooms, sliced
  • 300ml thin cream

  1. Cook the penne in a large saucepan of salted boiling water, according to packet instructions or until al dente.
  2. Meanwhile, heat the oil in a medium frying pan over a medium-high heat. Add the basil leaves and cook 1-2 minutes or until translucent. Transfer to a plate lined with paper towel using a slotted spoon.
  3. Add the garlic and bacon to the frying pan and cook, stirring often, for 3-4 minutes or until light golden. Add the onion and mushrooms, and cook stirring frequently, for 5 minutes or until tender. Stir in the cream, reduce heat to medium and cook 5 minutes or until sauce comes to the boil and thickens slightly.
  4. Drain the pasta and return to the saucepan. Add the mushroom mixture, basil leaves and season. Toss gently over low heat until heated through. Serve immediately.

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