Pasta with Bacon, Broccoli and Mushrooms
With Simon Holst
Pasta with Bacon, Broccoli and Mushrooms
Time: 20 mins
Serves: 4
Cost per serve: $2.50
This is a quick and easy pasta dish, perfect for a weeknight meal!
Ingredients
400g pasta shapes (spirals, penne, rigatoni etc)
2 Tbsp olive oil
150g bacon
2 cloves garlic, coarsely chopped
1/4-1/2 tsp chilli flakes (optional)
250g broccoli, cut into small florets
200g mushrooms, sliced
2 Tbsp wine vinegar
1/4 cup cream
salt and pepper to taste
Method
Put on a large pot of lightly salted water for the pasta.
Prepare the sauce while waiting for the water to boil and the pasta
to cook.
Cut the bacon crossways into 1cm strips.
Heat the oil in a large pan, then cook the bacon until it is brown
and turning crispy.
Remove the bacon from the pan and set it aside to drain on paper
towels.
Pour any excess fat from the pan (leaving about 2 tablespoons) and
add the garlic, chilli (if using) and broccoli.
Sauté over a medium-high heat until the broccoli is bright
green, then stir in the sliced mushrooms and the vinegar and cook
until the mushrooms are barely softened and the vinegar has largely
evaporated.
Add the cream and cook for another two minutes, stirring
frequently, to allow the sauce to reduce down and thicken a
little.
Season to taste with salt and pepper (don't be heavy handed with
the salt as the bacon may be salty).
Drain the pasta as soon as it is cooked, then return it to the pot
and add the sauce. Stir to mix thoroughly.
Leave to stand for one to two minutes, then serve topped with some
chopped fresh parsley and/or freshly grated Parmesan.
(Broadcast: 9 July 2012)
