Creamy Pasta with Bacon and Vegetables

Creamy Pasta with Bacon and Vegetables

This is my go to recipe when my mind is really blank and when I’m completely out of ideas as to what to cook for a meal. Creamy Pasta with Bacon and Vegetables is seemingly rich but is actually not so and is quite light and easy to digest. I loved it the second I tasted it at a banquet in one of Kolkata’s top hotels many years ago and have been making it ever since.

Pasta like many other dishes, tastes much better with vegetables in it as they add sweetness and texture and oodles of flavor. Bacon is awesome and adds its awesomeness to everything it is added to. Pasta makes such a lovely lunch or dinner and I just can’t get enough of it! Everybody I’ve ever made this recipe for has loved it and I am sure that you will too!

So here is my version of a classic Italian Recipe – Creamy Pasta with Bacon and Vegetables.

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Ingredients for Two Servings:

For the Pasta:

Fusili Pasta – 2 Cups Boiled and Drained of Most Water
Beans – 6 Fresh Beans Chopped Quite Fine
Carrot – 1 Medium Size Diced into Little Cubes
Button Mushrooms – 1 Cup Diced into Little Cubes
Bacon – 1 Slice Chopped Fine.
Garlic – 1 Teaspoon Finely Chopped
Dried Rosemary – 1 Pinch
Dried Thyme – 1 Pinch
Cooking Oil – 3 Tablespoons
Cheese – 2 Inch Bit

For White Sauce:

Milk – 2 Cups
Flour – 3 Teaspoons
Butter – 1 Tablespoon
Salt – To Taste
Pepper – 2 Pinches

Prep for this awesome dish: 

Whisk the Flour into the Milk till there are no lumps. Add Salt to taste and add Pepper. Place on medium heat, stirring continuously with a whisk. Add Butter and stir with whisk continuously till it starts to thicken. Stir for 15 seconds more after sauce thickens on low heat and remove from heat to make sure the flour is cooked. Your White Sauce is done!

Lightly sauté Chopped Carrots and Beans till half-cooked in a tablespoon of oil on medium heat. Do the same for the Chopped Mushrooms. Once done set aside.

Sauté the Mushrooms separately as they release a lot of water while cooking. If sautéed together then beans and carrots will lose their vibrant green and orange color. Also Mushrooms cook much faster than Beans and Carrots and they’ll be mushy by the time the Beans and Carrots get done cooking!

Let’s get Cooking: 

Place a skillet on the stove on low heat and put about two Tablespoons of Cooking Oil. You are more than welcome to use Olive Oil, I used Sunflower Oil as I was out of Olive Oil. Add in the Chopped Garlic, Rosemary and Thyme and sauté till fragrant. Do not let the Garlic brown.

Now throw in your semi cooked vegetables and sauté on medium low heat. After about a minute add Pasta with 2 Tablespoons of the water in which the Pasta was cooked. Add Salt according to taste, add a Pinch of Pepper and sauté.

After thirty seconds, add all the White Sauce and cook on medium low heat for another minute. Turn off heat and serve. Garnish with fresh Parsley and grate Cheese over each serving. And I was also out of Parsley so no garnishing for me.

Your Creamy Pasta with Bacon and Vegetables is done. You have a superb restaurant quality (if not better) recipe prepared in no time! It’s delicious and what’s more? It’s really cost-effective (I actually mean cheap but cheap is a very unpolished word now days)!

Enjoy it fresh off the stove and once again your family and friends will call you a cooking superstar and look at you with awe and wonder. Actually they maybe won’t be looking at you because they’ll be so busy eating and relishing what you just made!

Do make this recipe and leave your comments below. I’ll be so happy to read them!

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