Bacon And Mushroom Pasta Bake Recipes

BACON & MUSHROOM PASTA

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.

CREAMY BACON AND MUSHROOM PASTA

Steps:

• Boil a salted pot of water and cook pasta al dente according to package instructions.
• Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it's done, transfer it to a paper towel lined plate. Leave the bacon fat in the pan.
• Add the mushrooms to the skillet, and cook them, stirring occasionally, for about 5-6 minutes or until they release water and it's been cooked off.
• Stir in the garlic and cook for 30 seconds.
• Take the mushrooms out of the pan (add them to the same plate that has the bacon).
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it'll all cook off).
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it's slightly thickened, then drain the pasta and add it to the skillet and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add in a splash of the hot pasta water prior to draining it.

BACON AND MUSHROOM PASTA BAKE

Steps:

• Preheat the oven to 210° C.
• Wash the onions and mushrooms and slice both finely. Wash and chop the parsley. Dice the bacon.
• Boil the kettle and cook the pasta in a large saucepan for 10 to 15 minutes.
• Meanwhile, brown the onions and crushed garlic in a medium-sized frying pan for two to three minutes.
• When the onions have softened, add the bacon and chopped mushrooms and fry for a further 10 minutes, until nicely browned.
• While the mushrooms and bacon are cooking, melt the butter in a saucepan over a low heat.
• When the butter has melted, add the flour, stirring vigorously to avoid lumps.
• When the butter and flour have formed a smooth paste, gradually pour in the milk, stirring continuously, until you have a thick creamy bechamel sauce.
• Season the sauce to taste with nutmeg, salt and pepper.
• Drain the cooked pasta and pour into a baking dish. Stir in the mushroom and bacon mix and season with a handful of parsley. Pour over the bechamel sauce and mix to combine.
• Grate the cheese and sprinkle over the pasta to form a thick topping.
• Bake in the oven for 20 minutes, until the cheese has melted and turned golden and crispy on top. Serve hot.

CREAMY HAM & MUSHROOM PASTA BAKE

Steps:

• Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
• Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
• Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

BACON MUSHROOM PASTA BAKE

Steps:

• reheat oven to 375°.
• Cook pasta according to the package directions, omitting salt and fat.
• Drain well. Set cooked pasta aside.
• Cook bacon and set aside to cool.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add shallots; sauté 3 minutes.
• Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
• Add sherry; cook 1 minute, stirring frequently.
• Remove from heat.
• Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
• Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
• Remove from heat; add 1/2 cup cheese, stirring until melted.
• Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
• Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
• Bake at 375° for 30 minutes or until cheese melts and begins to brown.
• Garnish with thyme sprigs, if desired.

MUSHROOM-BACON PASTA

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.