I mean we DO love pasta.
I’ve just started my blog but if you came back in a month or about, you will find out that the prevalent tags here are “salads” and “pasta”. Salads will always win though since we have a pasta meal only once a week-two but salads almost every day.
Perhaps, I will dedicate a long post to pasta since I’ve got some interesting stories related to it.
Today I would like just let you enjoy this lovely and satisfying dish. I don’t know why but both mushrooms and peas work absolutely perfect in this pasta. Perhaps, this is about the balance of an earthy and nutty taste of mushrooms and sugary flavor of peas. And don’t forget the smoky bacon.
It’s about the texture as well. It has a lovely creamy richness, even though any cream was added. Any cream was added, but I didn’t say anything about some butter. Okay, I am guilty. On the other hand, even doctors agree on a tablespoon of butter (occasionally) being an essential element in our diets.
I would still say this pasta is quite a healthy option (see the previous sentence). Plus, it’s packed with proteins (mushrooms and peas are quite a high source of proteins and so does pasta). Oh. I’ve totally (again!) forgotten about the bacon. How could it be a healthy option after that? I didn’t mention I used chicken bacon – it has lesser fats and calories but is an excellent source of proteins and tastes awesome.
And it’s not overloaded with loads of the ingredients. I love this pasta for being so simple but so scrumptious.
You should try it too. Sprinkle it with some pine nuts and, if desired, Parmigiano and you will get a luxurious dinner.
- 6-7 oz. (170-200 gr) spaghetti
- 10 oz (1,5 cups) cremini mushrooms, sliced
- 1 cup frozen sweet peas
- 3-4 chicken bacon strips, sliced
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- sea salt, to taste
- 1 teaspoon smoked paprika
- 3 tablespoons pine nuts toasted
- I like cooking mushrooms in a dry pan, but you can choose a more convenient technique. So, heat the frying pan over medium-high heat and add the mushrooms. Cook, stirring, for about 5 minutes - by this time they should produce a lot of water.
- Drain then return the mushrooms in the pan. Cook for an additional 5 minutes or until they start turning golden brown, stirring frequently.
- Add the olive oil and the butter and let the butter melt. Throw the unfrozen peas and let the peas warm through, for about 3-5 minutes. Season with the salt and smoked paprika. If you have some fresh herbs such as thyme or oregano, they will be a great addition. Remove the pan from heat.
- In the meanwhile, cook the bacon as recommended on the package, until desired consistency.
- Cook the pasta in salty water until al dente. Reserve a few spoons of the cooking water and drain the pasta.
- Mingle the pasta with the mushrooms and the peas. Add some water if the pasta turns dry.
- Divide the pasta between two plates. Sprinkle it with the pine nuts and the bacon.