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Bacon, Mushroom and Pea Linguine

Feeling like I had the beginnings of some fluey illness I really didn’t feel like cooking last night. My memory of a dish my mother used to make had been jogged recently and so I put in a quick call for a lesson on how to make said dish.  As a child we regularly had Tagliatelle with Bacon, Mushrooms and Peas. I never normally buy double cream but it had come free with some strawberries so I knew I had just the right ingredients – well almost, I only had enough tagliatelle for two so opted for the linguine instead. I have to say it was just as delicious.

What’s your quick dish for those I can’t cook but I have to nights?

This dish is easy peasy, hey maybe it should be called Easy Peasy Linguine! So you fry your bacon, tip in your mushroom and garlic, fry a little longer and then add your peas and not long after your cream. Then toss together with the linguine. See, told you it was easy.

Now get your Parmesan out and give a generous grating!

 

5.0 from 1 reviews
Bacon, Mushroom and Pea Linguine
 
Prep time
Cook time
Total time
 
A super quick and delicious dish of pasta, bacon, mushrooms and peas in a garlic infused creamy sauce.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 350g Linguine
  • 8 Rashers smoked bacon, cut into strips
  • 125g Mushrooms, sliced
  • 200g Petite Pois, frozen
  • 1-2 Cloves garlic
  • ½ Small carton double or single cream (75ml)
  • Pepper, freshly ground
  • Parmesan, freshly grated
Instructions
  1. Put a pan of water on to cook the linguine according to their instructions.
  2. Fry the bacon until cooked.
  3. Add the garlic and mushrooms and continue to fry until cooked.
  4. Add the frozen peas and cook for a couple of minutes, stirring frequently.
  5. Season with plenty of pepper and stir in the cream.
  6. Heat through on a medium heat for a couple of minutes.
  7. Pour mixture over your drained linguine and toss together to combine. (You might want to pour the whole lot back into the frying pan to get an even mix).
  8. Serve with plenty of freshly grated Parmesan and a mixed salad.
Notes
You can also use smoked ham which you could fry with the mushrooms and if you don’t want to use mushrooms just up the quantity of peas to 300g.

Permanent link to this article: http://www.fabfood4all.co.uk/bacon-mushroom-and-pea-linguine/

18 comments

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  1. Abigail Cullen

    Looks a really quick and easy meal, yet lovely.

    1. Camilla

      Thanks, it is yummy:-)

  2. William Gould

    Wife makes a similar dish without the peas and Crème Fresh instead of cream!

  3. Viv

    i might give that a try – even though not a fan of peas.

    My quick dish is lentil & chickpea ‘casserole’
    1 large onion finely chopped
    1 tin 440g cherry tomatoes (chopped toms will do)
    1 tin 440g green lentils
    1 tin 440g chick peas
    (I also add in any left over veg lurking in the fridge)
    Garam masala
    fresh spinach
    natural yoghurt to serve

    Sautee the onion until soft. Add chickpeas, lentils and tomatoes. Simmer for 20 minutes. Add garam masala to taste (or curry powder if you prefer more of a kick). Stir in fresh spinach. Add a spoon of natural yoghurt to each serving.

    1. Camilla

      That sound fabulous, we love all those ingredients and flavours:-) Will have to try this, how many does it serve?

  4. Carolyn Clapham

    That sounds delicious and so easy :)

  5. Heather Haigh

    I might have this today. Thanks!

    1. Camilla

      Do let me know how you get on:-)

  6. Paul Wilson

    Looks simple and delicious.

  7. Maya Russell

    This is real comfort food, especially when you’re feeling ill.

  8. Ursula Hunt

    Looks yummy

  9. Paul Wilson

    Looks delicious.

  10. carol egan

    Sounds fabulous and very easy to make

  11. Maya Russell

    Lovely recipe. I’d add tomatoes too.

  12. Jacqueline @How to be a Gourmand

    Ha ! I guess they are an acquired taste…along with olives. Do you like olives? These three ingredients can be very divisive :-)

    1. Camilla

      Oh, love olives as do the whole family. tend to eat them more whole as an appetizer, in salads or on top of pizzas though.

  13. Jacqueline @How to be a Gourmand

    Easy Peasy Linguine! Ha quite catchy Camilla! A lovely dish to cook for a weekday meal. I am a big fan of Linguine too – I use more often than Spaghetti as I prefer the width of the pasta.
    I also have Linguine Puttanesca during the weeknights which works a treat too!

    1. Camilla

      Hi Jacqueline, you’re right Linguine is nicer than Spaghetti and I ought to mix things up a bit when cooking pasta dishes. As I’m not a caper/anchovy kind of girl (pa) we eat a lot of Amatriciana mid week with wholemeal penne so I’m going to use Linguine next time!

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