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 don’t usually 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 Bacon, Mushroom and Pea Linguine 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!
- 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
- Put a pan of water on to cook the linguine according to their instructions.
- Fry the bacon until cooked.
- Add the garlic and mushrooms and continue to fry until cooked.
- Add the frozen peas and cook for a couple of minutes, stirring frequently.
- Season with plenty of pepper and stir in the cream.
- Heat through on a medium heat for a couple of minutes.
- 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).
- Serve with plenty of freshly grated Parmesan and a mixed salad.
20 comments
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Martina Evans
17/11/2015 at 6:35 pm (UTC 1) Link to this comment
Lovely recipe. I too love linguine pasta!
Paul Wilson
15/06/2015 at 12:17 am (UTC 1) Link to this comment
Lovely.
Abigail Cullen
29/09/2014 at 4:53 pm (UTC 1) Link to this comment
Looks a really quick and easy meal, yet lovely.
Camilla
30/09/2014 at 4:30 pm (UTC 1) Link to this comment
Thanks, it is yummy:-)
William Gould
16/09/2014 at 8:39 am (UTC 1) Link to this comment
Wife makes a similar dish without the peas and Crème Fresh instead of cream!
Viv
08/09/2014 at 5:59 am (UTC 1) Link to this comment
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.
Camilla
08/09/2014 at 1:29 pm (UTC 1) Link to this comment
That sound fabulous, we love all those ingredients and flavours:-) Will have to try this, how many does it serve?
Carolyn Clapham
25/08/2014 at 5:13 pm (UTC 1) Link to this comment
That sounds delicious and so easy 🙂
Heather Haigh
24/02/2014 at 10:34 am (UTC 1) Link to this comment
I might have this today. Thanks!
Camilla
24/02/2014 at 8:23 pm (UTC 1) Link to this comment
Do let me know how you get on:-)
Paul Wilson
21/01/2014 at 8:47 am (UTC 1) Link to this comment
Looks simple and delicious.
Maya Russell
19/01/2014 at 6:44 am (UTC 1) Link to this comment
This is real comfort food, especially when you’re feeling ill.
Ursula Hunt
14/11/2013 at 11:57 am (UTC 1) Link to this comment
Looks yummy
Paul Wilson
03/11/2013 at 2:05 am (UTC 1) Link to this comment
Looks delicious.
carol egan
26/09/2013 at 11:35 am (UTC 1) Link to this comment
Sounds fabulous and very easy to make
Maya Russell
20/09/2013 at 9:36 am (UTC 1) Link to this comment
Lovely recipe. I’d add tomatoes too.
Jacqueline @How to be a Gourmand
10/07/2012 at 1:14 pm (UTC 1) Link to this comment
Ha ! I guess they are an acquired taste…along with olives. Do you like olives? These three ingredients can be very divisive 🙂
Camilla
10/07/2012 at 1:26 pm (UTC 1) Link to this comment
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.
Jacqueline @How to be a Gourmand
06/07/2012 at 3:32 am (UTC 1) Link to this comment
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!
Camilla
06/07/2012 at 9:53 am (UTC 1) Link to this comment
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!