| Prep time | Cook time | Servings |
| 10 mins | 20 mins | 4 |
Ingredients
|
500g The Meat Box Bacon
1 brown onion, finely chopped 1 garlic clove, minced 150g button mushrooms, sliced 1 cup Lewis Road Single Cream 2 tablespoons tomato paste 300g penne pasta Salt and black pepper, to taste Chilli flakes or fresh chilli, to taste (optional) Fresh parsley or basil, chopped, for garnish (optional) Grated Parmesan cheese, for serving (optional) |
- Cook the penne pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet or frying pan, heat some olive oil over medium-high heat. Add The Meat Box Bacon and cook until desired crisp, about 5-6 minutes. Remove from the pan and set aside.
- In the same pan, add a bit more olive oil if needed. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pan and cook until they release their juices and become golden brown, about 5 minutes.
- Stir in the Lewis Road Single Cream and tomato paste, mixing well to combine.
- If using chilli flakes or fresh chilli for spice, add them to the pan now. Adjust the amount according to your preference.
- Allow the sauce to simmer gently for a few minutes until it thickens slightly. Season with salt and black pepper to taste.
- Add the cooked penne pasta to the pan with the creamy mushroom sauce. Toss everything together until the pasta is well coated with the sauce.
- Serve the creamy mushroom pasta hot, add bacon on top, garnished with freshly chopped parsley or basil if desired.
- Optionally, sprinkle grated Parmesan cheese before serving.
Enjoy your delicious and comforting creamy bacon and mushroom pasta!
