Well, as you can see from this post, I don’t always make my own pasta. In fact, penne is my usual pasta staple as I love the way the sauce gets trapped in the middle of the tubes. This pasta dish was thrown together as a way of using up half a leek, a half-eaten pack of bacon and the leftovers of a pot of cream. It made a delicious quick dinner and one I’d happily make again and again. Except, I don’t use cream very often and I don’t often buy leeks either as my lovely husband doesn’t really like them, so it’s unlikely I’ll ever look in the fridge and find this exact combination of ingredients again. But if I did, I would definitely be making it again.
As this takes less than 30 minutes to prepare I am sharing it with Speedy Suppers, hosted by Dinner with Crayons and Feeding Boys and a Firefighter. I am also linking it to the No Waste Food Challenge as it was created out of leftovers. This month it is hosted by London Unattached and it is run by Elizabeth’s Kitchen Diary.
Ingredients – Serves 2
Enough pasta for 2 people
1/2 leek, finely sliced
4 rashers of bacon, chopped
150g mushrooms, sliced
100ml (approx) of cream
How to Make Creamy Bacon, Leek and Mushroom Pasta
- Put the pasta on to boil.
Put a little oil in a wok or frying pan and fry the bacon until beginning to brown. Add the leeks and continue to cook until they have softened.
Add the mushrooms. If the pan seems a little dry then add a little water from the pasta pan rather than extra oil.
Add the cream and season with lots of black pepper. As soon as the cream has heated through, add the pasta and stir to coat with the sauce.