This is the pasta recipe I was talking about the other day, it was soooo good – I want some right now. Alas, it all got eaten on Sunday night, even though it was meant to serve 4 and there are only 3 of us. I love everything in this dish: mushrooms, red onion, creamy feta cheese, thyme and of course bacon. I make no attempts to hide the fact that I love bacon, I’ve said it before and I will say it again – bacon can make anything taste good. Although I’m pretty sure this dish could stand on it’s own without it.
This one is from the March issue of Australian Good Taste Magazine, we added in some garlic (what kind of pasta recipe has no garlic in it? pfft… and that poor onion all alone without its best friend) and some dijon mustard, just because we like it. This one isn’t the easiest on your hips (or thighs, or butt, or… you get the picture), so don’t go eating it every night. You can use reduced fat cream and feta cheese to cut back on the fat a little bit if you are so inclined. If not, it will just be extra comforting and keep you warmer for winter.
I chose this pasta dish from the many recipes I have waiting to be tried for 2 reasons. First, it used up some of my home grown mushrooms, and secondly it used up the feta cheese we had sitting in our fridge wanting to go off.
I’m sending this one over to Ruth at Once Upon A Feast for this weeks Presto Pasta night. I am struggling to believe that this is the first Presto Pasta night that I have participated in, with my love for pasta it is just hard to fathom that I have gone about 2 months of blogging without sending a pasta dish Ruth’s way! Let’s just say I will be participating in many more to come.
Linguine with Bacon, Mushrooms & Feta (Serves 4)
Cook 400g linguine pasta according to packet directions. We just used the whole packet 500g packet. While it is cooking, heat 1Tbsp olive oil in a frying pan over medium-high heat and cook 4 chopped bacon rashers, 2 crushed garlic cloves & 1 thinly sliced red onion for about 3 minutes, until the onion softens. Add 150g sliced mushrooms and cook for another 2 minutes before adding 125ml thickened cream & 1Tbsp dijon mustard and cooking until the sauce thickens slightly, around 2-3 minutes.
Once the pasta is cooked, drain well and return to the pot. Pour cream mixture over the pasta, add 2Tbsp parsley & 1Tbsp thyme leaves and toss gently to combine. Divide among serving bowls, season with pepper and sprinkle with 100g crumbled feta (ie – around 25g per bowl).
Why Should I Eat That?
OK, so it isn’t exactly the healthiest meal you could eat, but it isn’t the worst either! There is only 1 serve of vegetables in each bowl, so if you want to be a bit healthier make sure you have lots of salad in your sandwich at lunchtime, or serve a salad with the pasta. On the up side, it is high in fibre, so at least that is good.
The following is the nutritional information supplied in the magazine, it doesn’t take into account the garlic or mustard that we added or the extra 100g of pasta and 30g of mushrooms that we couldn’t do without! Take it as a rough guide.
Nutritional Information: (per serve)
Energy 2735kJ, Protein 25g, Fat (Total) 28g (Saturated) 17g, Carbohydrate (Total) 75g, Dietary Fibre 6.5g.