Pasta With Wild Mushrooms, Peas and Bacon
Pasta With Wild Mushrooms, Peas and Bacon takes approximately 45 minutes from beginning to end. This recipe makes 2 servings with 1275 calories, 35g of protein, and 47g of fat each. For $8.21 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This recipe from Foodista has 8 fans. A mixture of fettuccine, mixed mushrooms, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a pricey main course. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is super. Penne with Chicken, Wild Mushrooms and Peas, Wild Rice With Bacon, Mushrooms & Green Onions, and Creamy Buckwheat Pasta with Wild Mushrooms are very similar to this recipe.
Servings: 2
Ingredients:
10 ounces whole wheat fettuccine
1 cup of mixed wild mushrooms, cleaned, with stems trimmed to your liking
cup of fresh, shelled English peas
2 inches slices of good quality bacon, cut up into 1 cubes
3 tablespoons of olive oil
salt and pepper, to taste
1 large shallot, chopped finely
Parmeggiano Reggiano, to taste
2 tablespoons of fresh parsley, chopped finely
2 cloves of garlic, minced
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat 2 tablespoons of olive oil in a non-stick saute pan over medium heat. Add in the chopped shallot, garlic and bacon, cooking until the shallot softens and then bacon begins to crisp up nicely. Toss in the mushrooms (make sure you've sliced any large ones), sauteing everything together for another 5-6 minutes, or until the mushrooms reach your desired consistency (tender, but not falling apart). Meanwhile, cook the pasta until it is al dente. I prefer to use a nice whole wheat fettuccine for this recipe as it pairs well with the nuttiness of the mushrooms. Once the pasta is cooked, drain it and set aside. Add the peas and parsley to the skillet, season with salt and pepper and cook for just a minute or two before tossing in the pasta and mixing well, coating the pasta with the oils and fat. Remove the skillet from the heat and put the pasta into a large serving bowl. Shave a generous amount of Parmeggiano Reggiano over the dish, tossing to combine. Serve with additional cheese and salt and fresh pepper, to your liking.
Step by step:
1. Heat 2 tablespoons of olive oil in a non-stick saute pan over medium heat.
2. Add in the chopped shallot, garlic and bacon, cooking until the shallot softens and then bacon begins to crisp up nicely.
3. Toss in the mushrooms (make sure you've sliced any large ones), sauteing everything together for another 5-6 minutes, or until the mushrooms reach your desired consistency (tender, but not falling apart).
4. Meanwhile, cook the pasta until it is al dente. I prefer to use a nice whole wheat fettuccine for this recipe as it pairs well with the nuttiness of the mushrooms. Once the pasta is cooked, drain it and set aside.
5. Add the peas and parsley to the skillet, season with salt and pepper and cook for just a minute or two before tossing in the pasta and mixing well, coating the pasta with the oils and fat.
6. Remove the skillet from the heat and put the pasta into a large serving bowl. Shave a generous amount of Parmeggiano Reggiano over the dish, tossing to combine.
7. Serve with additional cheese and salt and fresh pepper, to your liking.
Nutrition Information:
covered percent of daily need
