Mushroom Bacon Walnut Stuffed Pasta

Mushroom Bacon Walnut Stuffed Pasta with garlic, herbs, smoked paprika, rich cream cheese sauce, and gooey cheese is simple yet hearty and delicious dish.

Hi friends. I hope you’re enjoying your weekend.

I don’t like to brag, but I’ve been a very considerate blogger this week. Why? I have shared some amazingly delicious and comfort foods. First I published this Creamy Smoked Salmon Baked Pasta. And now I’ve brought this nutty Mushroom Bacon Walnut Stuffed Pasta with a luscious cream cheese sauce and lots of cheese. Are you excited?

Also, it’s official – this is the very last recipe from my previous life. Sounds a bit too dramatic? I know! If rephrased, this is the last recipe I brought from Toronto to Halifax. This pasta, like some other recipes, posted this year, appeared in November and December 2017. Yes, I was preparing for the move, so I managed to photograph quite a lot of food. You never know what’s going to be in the new place, and which kind of light situation you would get.

Mushroom Bacon Walnut Stuffed Pasta

Unfortunately, I had to ditch some of the unpublished recipes. Most commonly I was not satisfied with the pictures. It’s fine. However, I am rather upset about those carrot cookies I mentioned before. They were amazing (Imagine the chewy cookies with carrots, spices, coconut, and pecans). I did like the pictures too. What happened then? I couldn’t find the full recipe! I only had a half of ingredients which I transferred from a piece of paper to my phone’s notes. I clearly had that list as I attempted the cookies twice, and I do recall adjusting the measurements. Well, do you know what does this mean? I am going to make these cookies again! I am even going to recreate the atmosphere when taking new pictures.

In a meanwhile, let’s enjoy this Mushroom Bacon Walnut Stuffed Pasta. Mushroom, bacon, and walnuts make an excellent, earthy and nutty combo. And this rich cream cheese sauce? And what about melted mozzarella and cheddar on the top? The only one thing is that I made a bit too much of the sauce (The pasta shells got truly submerged!) On the other hand, I don’t think this little thing may stop you from trying this Mushroom Bacon Walnut Stuffed Pasta.

 

 

 

Mushroom Bacon Walnut Stuffed Pasta

Yield: 3-4

Ingredients

    Pasta
  • about 24-30 large pasta shells (You will likely need about 20 shells, but it's always good to have extra in case they break while cooking)
  • about 1,5 pound of mushrooms, cleaned, dried, and nicely chopped (4 cups finely chopped)
  • 4-5 bacon strips, chopped
  • 3-4 garlic cloves, finely minced
  • 1 cup whole walnuts, finely chopped (about 1/2 cup chopped)
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp dry herbs de provance
  • salt and pepper, to taste
  • 1 tsp smoked paprika
    Sauce
  • 1,5 cups of milk
  • 1 cup cream cheese (I used with herbs and jalapenos)
  • 1/3-1/2 cup pasta water (optional)
  • pinch of nutmeg
  • 1/2 cup grated hard mozzarella
  • 1/2 cup grated cheddar

Instructions

  1. Cook the pasta as instructed until almost cooked (few minutes until al dente), reserve about 1/2 cup of water and drain. Rinse the pasta under cold running water to stop cooking.
  2. In a meanwhile, place the chopped mushroom in a large pan (don't add any oil) and cook over medium heat, stirring, about 7-10 minutes. The mushroom will release the liquid, so having cooked them 7-10 minutes, get rid of this water.
  3. Add the garlic and bacon and cook another 5 minutes.
  4. Stir in the chopped walnuts, rosemary, herbs, and seasonings. Cook about 5 minutes.
  5. In a meanwhile, prepare simple sauce. In the medium saucepan place the milk and cream cheese over medium heat. Cook, whisking, about 5 minutes until the cheese has melted. Season with the nutmeg. If the sauce is too thick, add some of the reserved water (1/3 - to 1/2 cup)
  6. Preheat oven to about 175-180 degrees C. Spoon out some of the cream cheese on the bottom of the pan/baking dish.
  7. Stuff the cooked pasta with some mushroom walnut stuffing and place into the pan.
  8. Pour over the remaining cream cheese sauce.
  9. Baked for about 10-12 minutes.
  10. Sprinkle with the mozzarella and cheddar and bake for another 10 minutes until melted.
  11. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/mushroom-bacon-walnut-stuffed-pasta/

6 Thoughts on “Mushroom Bacon Walnut Stuffed Pasta

  1. That pasta looks heavenly! That cream cheese sauce with nutmeg and those mushroom stuffed pasta shells are such an amazing idea Ben!! Toronto definitely sparked your creativity in recipes :)

  2. Can’t wait to hear more about those carrot cake cookies – they sound amazing!

    And I’m always up for stuffed shells – especially when they’re stuffed with mushrooms and smothered in creamy sauce. Hello comfort food! Yum!!

  3. This looks like an amazing pasta dish Ben! That combination of mushrooms and bacon with walnuts makes my mouth water. Also, well done for you in all those recipe pictures you took before you left Toronto. you must have been so busy packing at the same time too. I just don’t know where you found the time to do both!

  4. Ooooh! This pasta looks so so good! Comfort food indeed! I usually don’t make stuffed shells, but with the right amount of bacon in the fridge, and some walnuts and mushrooms on hand, how could I not make this? I’m looking forward to the carrot cookie recipe, too! They sound scrumptious! Thanks for the pasta recipe in the meantime!

  5. Wow, you were really busy in those weeks before you moved…you’ve posted a bunch of awesome recipes and I didn’t realize they were all taken back in Toronto. Either way, let’s talk about this pasta dish. As you know, I’m a sucker for pasta recipes, and this one sounds like it’s got so much flavor going on! If you need me to taste test it, then I’m happy to try it out. Oh, and speaking of taste testing, I’m happy to help you with those carrot cake cookies. And by “help,” I mean keep eating batch after batch while you recreate the recipe. Haha!
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  6. I’m drooling looking at these pics. Mushrooms are my obsession right now! Add some cheesy pasta and I’m a happy camper :). And I’m losing my mind thinking about those carrot cookies so I hope you’re able to recreate them soon. They sound like carrot cake in cookie form–perfect for this time of year and a, um, healthy dessert after a meal of cheese-laden carbs!

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