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You are here: Home / Main Meal / Bacon, Mushroom and Pea Linguine

Bacon, Mushroom and Pea Linguine

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Bacon, Mushroom and Pea Linguine - @FabFood4All

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?

Bacon, Mushroom and Pea Linguine - @FabFood4All

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.

Bacon, Mushroom and Pea Linguine - @FabFood4All

Now get your Parmesan out and give a generous grating!

Bacon, Mushroom and Pea Linguine - @FabFood4All
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Bacon, Mushroom and Pea Linguine

A super quick and delicious dish of pasta, bacon, mushrooms and peas in a garlic infused creamy sauce.
Servings 4
Author Camilla

Ingredients

  • 350 g Linguine
  • 8 Rashers smoked bacon cut into strips
  • 125 g Mushrooms sliced
  • 200 g Petite Pois frozen
  • 1-2 Cloves garlic
  • ½ Small carton double or single cream 75ml
  • Pepper freshly ground
  • Parmesan freshly grated

Instructions

  • 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.

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.

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Reader Interactions

Comments

  1. Martina Evans

    17/11/2015 at 6:35 pm

    Lovely recipe. I too love linguine pasta!

    Reply
  2. Paul Wilson

    15/06/2015 at 12:17 am

    Lovely.

    Reply
  3. Abigail Cullen

    29/09/2014 at 4:53 pm

    Looks a really quick and easy meal, yet lovely.

    Reply
    • Camilla

      30/09/2014 at 4:30 pm

      Thanks, it is yummy:-)

      Reply
  4. William Gould

    16/09/2014 at 8:39 am

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

    Reply
  5. Viv

    08/09/2014 at 5:59 am

    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.

    Reply
    • Camilla

      08/09/2014 at 1:29 pm

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

      Reply
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