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A great, creamy mushroom dish.
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Preparation: 15 minutes – Cooking: 16 minutes – Serves: 4
400g dried penne pasta
2 tblspn olive oil
1 cup fresh basil leaves
3 garlic cloves, crushed
4 bacon rashers, rind removed and chopped
1 red onion, cut into thin wedges
400g Swiss Brown mushrooms, sliced
300ml carton cream |
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| Cook penne in salted boiling water, according to the directions on the pack. Meanwhile, heat oil in a medium frying pan over medium-high heat. Add basil and cook for 2 minutes. Remove with a slotted spoon and drain on paper towel. Add garlic and bacon to the frying pan and cook,stirring often, for 3-4 minutes or until light golden. Add onion and mushrooms and cook, stirring frequently, for 5 minutes or until tender. Stir in cream. Reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sauce comes to the boil and thickens slightly. Drain penne and return to the saucepan. Add mushroom mixture, basil and salt and pepper. Toss gently over low heat until heated through and serve. |
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