BACON & MUSHROOM PASTA
Prep: 5 mins
Cook: 20 mins
Ready in 25 minutes
400g penne (or other tube shape) pasta
250g pack chestnut or button mushrooms, wiped clean
8 rashers streaky bacon
4 tbsp pesto (fresh from the chiller cabinet if possible)
200ml carton 50% fat crème fraîche
handful basil leaves
1. Cook the pasta in boiling water in a large
non-stick saucepan according to pack
Meanwhile, slice the mushrooms and
snip the bacon into
bite-size pieces with scissors or
a sharp knife.
2. 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.
3. 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.