Sunday, March 10, 2013

Pasta with Bacon & Mushroom

This dish is wonderfully filling plus it has bacon. It uses a no-cream cream sauce so if you or your child have dairy allergies this is perfect for you :) it is also almost like pasta carbonara without the egg, so good for egg allergies too. It is also a pretty healthy dish so if you're looking for healthy this is the dish to have. The amount of cream sauce made might be more than the recipe requires so you can freeze and save it for another recipe.

Serves 4

Cream Sauce:
1 tablespoon olive oil
1 cup onion, chopped finely
2/3 cup rice
5 cups stock
1 cup white wine
salt and pepper to taste

1lb pasta
1 cup cream sauce
1/2 lb bacon, cut into bits
2 tsp olive oil
5 or 6 large mushrooms
Chopped parsley
Salt and pepper to taste
Grated cheese to top

Cream sauce:
Fry the onion until it is translucent then add the rice, wine and the stock. Let it simmer until the rice is cooked. Let it cool then add it to a blender and blend until smooth, if it is too thick you can add more water, you want it to be of pouring consistency. If you want it to have a creamier taste you can add milk or soy milk.

Cook the pasta as directed on the packet. Heat a skillet with olive oil and put the bacon and mushroom in, fry until they are completely cooked. The bacon might be better if it is a little crispy. Mix the bacon, mushroom, parsley and cream sauce and season.
Mix the sauce and pasta together or plate the pasta and put the sauce over, put the grated cheese on top and garnish with parsley to serve.

Baby Version
For the cream sauce you might want to leave out the wine, although all the alcohol is evaporated during cooking your baby might not enjoy the flavor of it. You can also skimp on the salt and pepper or not add it at all.

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