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
Directions:
- Cook the penne in a large saucepan of salted boiling water, according to packet instructions or until al dente.
- 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.
- 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.
- 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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