Saturday, 10 August 2013

Bacon & Mushroom Pesto Pasta

A rich creamy dish that you can eat without any feeling of guilt whatsoever! It takes less than 20 minutes to make in total as well.
I added a little less pasta and more bacon and mushroom than in the original recipe, for more protein - not a bad call at all!

Bacon & Mushroom Pesto Pasta
(Serves 2, about 580 calories each)

150g dry, wholewheat pasta
250g chestnut mushroom, sliced or chopped
250g bacon (after trimming), chopped
2 tbsp basil pesto
100g quark (fat free cream cheese)
Handful basil leaves, torn + extra for garnish

- Start by boiling up some lightly salted water for the pasta. Once boiling, add pasta an cook until done, about 10-15 minutes.

- In another pot, fry the mushrooms and bacon for 5-10 minutes, add a little salt and pepper and drain off excess liquid.

- Once the pasta is cooked, add half a cup of the water into the pot with the mushrooms and bacon, drain the rest and add the pasta to the pot along with it. Stir in the quark and pesto, along with some torn basil leaves. Stir on a low heat until it#s warmed through and the basil has wilted.

- Divide the dish between two bowls and top with a little basil for garnish. Optionally, you can serve with a slice of good crusty bread for mopping. Enjoy!

Original source:

- Julie

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