Creamy Bacon Mushroom Pasta | Easy Dinner Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat, while pancetta provides a similar flavor.

Cook 8 oz of gluten-free pasta according to package instructions.

Fry 8 slices of bacon in a pan until crispy.

Remove the bacon from the pan and set aside.

In the same pan, add 1 small diced onion and cook for 1 to 2 minutes.

Add 4 cloves of minced garlic to the onion and cook briefly.

Add 4 cups of sliced mushrooms to the pan and let simmer for 3 to 4 minutes or until most of the liquid has absorbed.

Stir in 1/2 cup of peas into the mushroom mixture.

In a large frying pan, add 1/3 cup of butter and melt it.

Add 2 tbsp of gluten-free flour and 1 tbsp of potato starch to the melted butter and stir until well combined.

Slowly stir in 1 and 3/4 cup of milk until the sauce is smooth.

If a thicker sauce is desired, add another 1/4 cup of milk.

Once the sauce is smooth, add 1 cup of mozzarella cheese and stir until combined.

Add 1/4 cup of Parmesan cheese and 1/2 tsp of salt to the sauce and mix well.

Add the mushroom mixture to the sauce, followed by the cooked bacon.

Gently mix everything together.

Stir in the cooked gluten-free pasta until well combined.

Top with a little fresh Parmesan cheese and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens