Wednesday, 8 June 2016

Another Easy Mid-Week Meal - Pasta with Bacon and Mushrooms

Hubby did a whole day's training in Media Law yesterday and I went out with a friend for lunch.  (Yes, I know.)
I never know if he will be hungry in the evening these days, but I feel he deserves a decent meal after a day's work.  It doesn't matter if he eats a little or a lot. I've done my bit.
Bless him.  He was hungry and had seconds.  This is  a lovely recipe for tired people as the pasta is restorative.
I can't remember if I have blogged this recipe before or not, but it's a good one.  It takes 20 minutes max and that's only because I am slow.
(I could never be a chef or even a short-order cook.)
If you are cooking this for non-meat eaters, omit the bacon and use a dollop of pesto in the creme fraiche or stir in some chopped brie which will melt deliciously.

Measurements for this recipe are flexible and I kind of use my eye rather than measuring spoons and cups, pound, kilos or ounces. I will try to be more accurate with this but if you want to use more or less of something, then do,  It will still be good,

Ingredients for 2 people:
6 to 8 ounces of pasta (fusilli or bows work best)
3 or 4 slices of bacon, cut into pieces.
4 ounces of mushrooms, cut in half or sliced
1 or 2 sliced spring onions
1/2 a small tub of creme fraiche (or more if you want more sauce)
salt, pepper and a hint of cayenne
parsley to garnish

Method:
Cook the pasta according to package directions. (About 10 minutes in boiling, salted water.)
Meanwhile, fry the bacon pieces in a little oil, then remove from pan and put to one side.
Add a knob of butter to the pan and cook the mushrooms and spring onions for 5 minutes.
Put the bacon back in the pan and add the creme fraiche.
Add the seasoning.  You may not need salt.
Stir until the creme fraiche is heated through and add the drained pasta to the sauce.
Serve in bowls or on plates and garnish with a little chopped parsley.

P.S.  I AM sewing, just not blogging about it.  I will try to do so soon.



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