An easy and tasty pasta made with bacon, mushrooms, garlic, Italian herbs, chicken stock, cream, parmesan and penne pasta. Ready in 30 minutes, this is a midweek go-to.
Here's the recipe for one of my most comforting dishes - Creamy Bacon and Mushroom Pasta. The secret to the creamy sauce is the cream cheese which slowly melts in the pan, then mixes with the grated parmesan to thicken up. This incredibly simple meal is ready in under 30 minutes and is so easy to make. Everyone who tries it loves it!
For more quick and tasty pasta meals, be sure to check out my One Pot Mince and Pasta, Quick Chorizo Creamy Tomato Pasta or my One Pot Chicken and Pasta.
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Ingredient notes:
- Pasta: I've used penne here because that's my boys' favourite! As always, feel free to swap for your favourite short cut pasta including macaroni, spirals, bows etc.
- Bacon: I like using streaky bacon as the streaks of fat render down nicely in the pan. Any other type of bacon or even chorizo could be used instead.
- Mushrooms: These sliced mushrooms were on sale so I grabbed them! White, brown or even Shitake mushrooms could be used in this recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the pasta in a large pot of salted, boiling water according to packet instructions until al dente. Meanwhile, chop the bacon into small pieces then add to a large frying pan. Cook over a medium heat for 5 minutes until starting to brown. Add the sliced mushrooms and cook for a further 5 minutes.
Stir in the crushed garlic and Italian herbs, then fry for a few minutes. Dissolve the chicken stock cube in the boiling water, then add to the pan with the milk and cream cheese. Cook, stirring until the cream cheese has melted.
Add the grated parmesan and simmer until the sauce thickens up. Season to taste with salt and pepper. Add the drained pasta to the sauce and stir to combine everything together.
Chop the fresh herbs and scatter them over the pasta. Serve immediately with a fresh salad on the side.
Recipe FAQs:
Al dente is an Italian phrase used in relation to cooking pasta. It literally means 'to the tooth' which means the pasta should have a slight bite to it. The perfect pasta is cooked to the point where it is neither hard, nor soft and squishy but with a small amount of resistance at the centre - aka al dente!
Yes it could. Simply swap the regular pasta for gluten free pasta. As always, ensure the stock you are using is gluten free. 'Massel' stock in New Zealand is gluten free.
Storage:
Store any leftover bacon and mushroom pasta in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Top tips:
If you like a bit of spice, add some crushed chilli at the same time as the garlic.
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Creamy Bacon and Mushroom Pasta
An easy and tasty pasta made with bacon, mushrooms, garlic, Italian herbs, chicken stock, cream, parmesan and penne pasta.
Ingredients
- 500g penne pasta
- 250g bacon, chopped
- 200g mushrooms, sliced
- 4 cloves garlic, crushed
- 1 Tbsp dried Italian herbs
- 1 chicken stock cube
- 1 cup boiling water
- ½ cup milk
- 225g cream cheese
- 50g parmesan, grated
- 1 handful fresh basil or Italian parsley
Instructions
- Cook the pasta in a large pot of salted, boiling water according to packet instructions until al dente.
- Meanwhile, chop the bacon into small pieces then add to a large frying pan. Cook over a medium heat for 5 minutes until starting to brown. Add the sliced mushrooms and cook for a further 5 minutes.
- Stir in the crushed garlic and Italian herbs then fry for a few minutes. Dissolve the chicken stock cube in the boiling water, then add to the pan with the milk and cream cheese. Cook, stirring until the cream cheese has melted.
- Add the grated parmesan and simmer until the sauce thickens up. Season to taste with salt and pepper. Add the drained pasta to the sauce and stir to combine everything together.
- Chop the fresh herbs and scatter them over the pasta. Serve immediately with a fresh salad on the side.
Notes
- Add a teaspoon of crushed chilli at the same time as the garlic if you like a bit of spice in your pasta.
- This makes a huge batch of pasta so it's perfect for leftovers if you're feeding less than 6 people.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 533Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 89mgSodium: 1041mgCarbohydrates: 35gFiber: 3gSugar: 4gProtein: 27g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Melissa says
Hi
What could I use instead of cream cheese?
Thanks
VJ cooks says
You could use cream or sour cream.
Bernie says
Can this be frozen?
VJ cooks says
Personally, I wouldn't freeze it. This one isn't particularly saucy, so it could dry out.