Creamy Mushroom and Bacon Pasta
If you are looking for a delicious dinner idea that’s quick and easy to make, yet big on flavour, this creamy mushroom and bacon pasta is the recipe you have been looking for! This cozy pasta dish is made with just a few simple ingredients making it perfect for weeknights, but also indulgent enough for a weekend dinner.
The Mister loves anything evenly remotely stroganoff-ish, so this was an instant hit at our house. It has that same creamy sauce, but without all the extra steps that traditional stroganoff can require. Frying the bacon and onions together make for a very flavourful base to the cream sauce.
While not a stroganoff, this Sunday Chicken is another of his favourites with a creamy mushroom sauce. Hmmm…come to think of it maybe it is just the rich and creamy sauces he likes!
Ingredients You Will Need
- pasta (shells, fusilli, penne, or egg noodles)
- mushrooms (white button or cremini)
- sour cream
- parmesan cheese
- bacon (regular, turkey, chicken or vegan)
- olive oil
- onion
- light cream or milk
How to Make Creamy Mushroom and Bacon Pasta
Cook pasta according to package directions. While pasta is cooking, slice bacon into thin strips and chop onion. Heat olive oil in a deep skilled over medium heat and add onion and bacon, stirring and cooking until brown. (Approximately 5 minutes).
Add sliced mushrooms (I give mine a rough chop) and cook over medium low heat until mushrooms have softened. Add sour cream, parmesan cheese and cream.
Stir until cheese melts, blending with sour cream and cream to make a creamy sauce. Add cooked pasta and toss until fully coated with cream sauce.
Serve hot with a bit of salt and pepper and a sprinkle of parmesan cheese.
Recipe Tips and Variations
- to lighten it up use low fat sour cream and milk in place of the cream, and use turkey bacon instead of regular bacon
- if you like a thinner sauce add additional cream
- add additional sour cream and parmesan for thicker, creamier sauce
- use a pasta that will hold onto the sauce well like a ridged penne pasta
- for a vegetarian option substitute the bacon with addition mushrooms and add a sprinkle of smoked paprika for flavour
- use gluten free pasta
What to Serve it With
Serve with a simple side salad, toasted garlic bread or a side of roasted veggies. Finish with a simple light dessert like equally cozy caramel apple crisp or a lighter option like this easy lemonade pie.
Storage and Reheating
Store in an airtight container in the refrigerator for up to two days. Reheat with a splash of cream in the microwave or on the stove top. If using the stovetop to reheat, stir and watch carefully so as not to burn.
I hope you enjoy this creamy mushroom and bacon pasta as much as we do. It’s the sort of simple and satisfying dish that just might become your new favourite comfort food. If you decided to make it I would love to know what you think – and what you served for dessert!
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Creamy Mushroom and Bacon Pasta
Equipment
- 1 large, deep frying pan or dutch oven
- 1 pasta pot
- 1 pairing knife
- 1 wooden spoon
Ingredients
- ½ pound penne or fusilli pasta 225 grams
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 strips bacon, sliced thin cross wise
- ½ pound button or cremini mushrooms, sliced thin
- ½ cup sour cream
- ¼ cup fresh grated or shaved parmesan cheese
- ¼ cup half and half cream or milk
- salt and pepper to taste
Instructions
- Prepare pasta according to package directions. While pasta is cooking, heat oil over medium heat in a large, deep frying pan or dutch oven. Add onion and bacon; cook and stir until until onions are softened and bacon is browning. Add mushrooms; cook and stir until soft.
- Add sour cream, parmesan cheese and cream; stir until cheese is melted and sauce is creamy. Add cooked pasta and toss to coat thoroughly with sauce. Season with salt and pepper.
