Best 5 Velvety Mushroom And Bacon Pasta Recipes
Velvety mushroom and bacon pasta is a decadent dish that combines the earthy flavors of mushrooms with the smoky richness of bacon. The creamy sauce, made with a combination of heavy cream, Parmesan cheese, and white wine, coats the pasta perfectly, creating a dish that is both luxurious and satisfying. Whether you are looking for a special occasion meal or a comforting weeknight dinner, this velvety mushroom and bacon pasta is sure to hit the spot.
Let's cook with our recipes!
SUPERLICIOUS BACON-MUSHROOM PASTA
This is the first recipe I've ever submitted, so hope you like it! It is a wonderful and ridiculously easy pasta recipe. You can add more garlic, and serve it with garlic bread for the garlic lovers like me!
Provided by Shasha
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook spaghetti according to package directions.
- Fry bacon until golden.
- Set aside.
- Saute garlic in bacon grease until slightly browned.
- Add parsley and saute for 1 minute.
- Add in cream and mushrooms.
- Stir until heated through.
- Add in half of the bacon.
- Toss in cooked noodles.
- Top with the rest of the bacon and parmesan cheese.
- Enjoy!
VELVETY MUSHROOM AND BACON PASTA
It's a dish made with smoked bacon, Maitake mushrooms, Merlot wine, spinach, and a hint of cream. A decadent indulgence indeed, perfect for 'date-night' or a special occasion dinner, and guaranteed to give rave reviews. This pasta is wonderful as a side dish, or even a light entree.
Provided by Bellydancin WitchDoktor
Categories Pork Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil.
- Heat olive oil in a Dutch oven or large heavy-bottom pot over medium-high heat; cook and stir bacon and black pepper until browned and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving bacon grease and oil in Dutch oven.
- Cook linguine in the boiling water until tender yet firm to the bite, 11 to 13 minutes; drain.
- Cook and stir shallots and garlic in the bacon grease mixture until shallots are nearly translucent, 5 to 7 minutes. Add maitake mushrooms and salt-free seasoning blend; cook and stir until mushrooms are wilted, about 5 minutes. Sprinkle flour over mushroom mixture; cook and stir until until flour is dissolved and thickened, about 3 minutes.
- Slowly pour wine into mushroom mixture while constantly stirring until a smooth and thick sauce forms, about 5 minutes. Add 1 cup water, chicken stock, and butter spread; cook and stir until smooth, 1 to 2 minutes. Reduce heat to low and mix cream, hot sauce, and salt into sauce.
- Mix pasta into sauce until coated. If sauce becomes too thick, slowly add more water until desired consistency is reached. Remove from heat and stir spinach and bacon into pasta mixture; top with chives and basil.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.8 g, Cholesterol 22.4 mg, Fat 10.5 g, Fiber 10.7 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 285.9 mg, Sugar 2.6 g
MUSHROOM-BACON PASTA
If you like mushrooms, you'll like this pasta dish! Make it a main course, or serve it as a side dish. As well, this dish easily doubles.
Provided by Lennie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
- Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
- Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
- Add bacon and mushrooms to skillet and cook, stirring, until browned.
- Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
- Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
- Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
- Serve with parmesan cheese on the side.
VELVETY MUSHROOM AND BACON PASTA
It's a dish made with smoked bacon, Maitake mushrooms, Merlot wine, spinach, and a hint of cream. A decadent indulgence indeed, perfect for 'date-night' or a special occasion dinner, and guaranteed to give rave reviews. This pasta is wonderful as a side dish, or even a light entree.
Provided by Bellydancin WitchDoktor
Categories Pork Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil.
- Heat olive oil in a Dutch oven or large heavy-bottom pot over medium-high heat; cook and stir bacon and black pepper until browned and crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving bacon grease and oil in Dutch oven.
- Cook linguine in the boiling water until tender yet firm to the bite, 11 to 13 minutes; drain.
- Cook and stir shallots and garlic in the bacon grease mixture until shallots are nearly translucent, 5 to 7 minutes. Add maitake mushrooms and salt-free seasoning blend; cook and stir until mushrooms are wilted, about 5 minutes. Sprinkle flour over mushroom mixture; cook and stir until until flour is dissolved and thickened, about 3 minutes.
- Slowly pour wine into mushroom mixture while constantly stirring until a smooth and thick sauce forms, about 5 minutes. Add 1 cup water, chicken stock, and butter spread; cook and stir until smooth, 1 to 2 minutes. Reduce heat to low and mix cream, hot sauce, and salt into sauce.
- Mix pasta into sauce until coated. If sauce becomes too thick, slowly add more water until desired consistency is reached. Remove from heat and stir spinach and bacon into pasta mixture; top with chives and basil.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.8 g, Cholesterol 22.4 mg, Fat 10.5 g, Fiber 10.7 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 285.9 mg, Sugar 2.6 g
BACON & MUSHROOM PASTA
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
- Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
- Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.
Nutrition Facts : Calories 567 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 78 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.41 milligram of sodium
Tips:
- Use fresh mushrooms: Fresh mushrooms have a more intense flavor and a better texture than canned or dried mushrooms.
- Clean the mushrooms properly: To clean the mushrooms, wipe them with a damp paper towel or rinse them quickly under cold water. Do not soak the mushrooms in water, as this will make them soggy.
- Slice the mushrooms thinly: Slicing the mushrooms thinly will help them cook evenly and will also allow them to absorb more of the sauce.
- Cook the mushrooms over medium heat: Cooking the mushrooms over medium heat will help them to brown and caramelize, which will give them a richer flavor.
- Don't overcrowd the pan: When cooking the mushrooms, do not overcrowd the pan. This will prevent them from cooking evenly.
- Season the mushrooms generously: Season the mushrooms generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Use a good quality pasta: Use a good quality pasta for this dish. This will help to ensure that the pasta cooks evenly and has a good texture.
- Cook the pasta al dente: Cook the pasta al dente, or slightly firm to the bite. This will help to prevent the pasta from becoming mushy.
- Reserve some of the pasta water: When draining the pasta, reserve some of the pasta water. This water can be used to thin out the sauce or to add moisture to the pasta.
- Make the sauce while the pasta is cooking: While the pasta is cooking, you can make the sauce. This will help to save time and ensure that the sauce is ready when the pasta is done.
- Add the mushrooms and bacon to the sauce: Once the sauce is simmering, add the mushrooms and bacon. Cook the mushrooms and bacon until they are heated through.
- Drain the pasta and add it to the sauce: Drain the pasta and add it to the sauce. Toss the pasta with the sauce until it is evenly coated.
- Serve immediately: Serve the pasta immediately, topped with grated Parmesan cheese and fresh parsley.
Conclusion:
This velvety mushroom and bacon pasta is a quick and easy weeknight meal that is sure to please the whole family. The combination of mushrooms, bacon, and creamy sauce is simply irresistible. Plus, this dish is packed with flavor and umami. So next time you're looking for a delicious and satisfying meal, give this velvety mushroom and bacon pasta a try!
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