Morning everybody! Since I’m on half term from work this week, I thought I would spend my week off catching up with my blog and sharing all my latest recipes with you lovely lot 🙂 The weather here in London has been surprisingly warm for this time of year, but a few weekends ago it took a turn for the worst and the heavens decided to open so I decided to cook one of my favourite comforting meals, a nice creamy pasta.
I use creme fraiche in a lot of my cooking as a replacement for cream as it’s lower in fat, cheaper and tastes so much lighter, and I don’t miss the rich taste of cream that much. A variation on this meal would be chicken and mushroom with a little white wine instead of the bacon and asparagus but its fairly versatile so is perfect for one of those anything goes dinners!
This meal serves 4 but I froze two portions, just remember to defrost the pasta completely before reheating if you decide to do the same, and be ready for there to be less of a creamy sauce with the pasta once you have defrosted/reheated it! Let me know how you get on 🙂
Ingredients (Serves 4)
1 Large Onion, finely chopped
2 Cloves Garlic, finely chopped
150g Bacon, chopped into chunks
200g Chestnut Mushrooms, sliced
1/2 Chicken Stock Cube
4 Spears Asparagus, chopped into 2cm long chunks
150g Half Fat Creme Fraiche
Approx. 4 Cups of Any Pasta Shape
Salt & Pepper, to season
Add a few glugs of olive oil to a large, heavy based pan and leave for about 1 minute to heat up on a medium heat. Once the oil is warmed, add the chopped onion to the pan and heat with the lid on for a few minutes, until they start to soften. At the last minute, add the garlic and fry on a low heat for a couple of minutes until it turns golden.
Now add the chopped bacon to the pan and leave to fry until cooked, stirring every so often to stop it catching on the bottom of the pan.
Once the bacon is cooked, add the sliced mushrooms to the pan and leave to fry with the lid on for around 5 minutes until they start to brown, again stirring every now and then (the mushrooms will release quite a lot of liquid at this stage, which is perfect for the stock cube, which you’ll add in a minute).
When the mushrooms are soft and nicely browned, and they have released a substantial amount of liquid, crumble the stock cube over the ingredients and stir well so that everything gets coated in the stock.
Let the liquid reduce slightly before adding the asparagus and heating through for about 5 minutes, until the asparagus softens. Now turn the heat right down low and replace the lid so you can get on with cooking the pasta.
In a separate saucepan add the pasta to some boiling salted water and cook for about 10 – 15 minutes, until soft (packet instructions will be easy to follow).
When the pasta is cooked to your preference, drain off the water in a colander and add the pasta to the pan of bacon, mushrooms and asparagus, giving it all a stir together so the pasta gets coated in the veg and all the lovely juices.
Now stir in the creme fraiche and turn the heat up to medium, stirring everything together to make sure everything is coated and is piping hot throughout.
Serve immediately on its own or with a nice green salad on the side and enjoy! 🙂