Food by Barbara Northwood

Bacon, pea and mushroom pasta

Mar 19 11:39am

Prep Time	Cook Time	Serves
15 mins	12 mins	6-8

Ingredients

500g pasta bows
2 tblsps olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 bacon rashers, coarsely chopped
400g button mushrooms, thinly sliced
40g packet French onion soup mix
1 cup hot water
1 cup milk
1 1 / 2 cups frozen peas
300g tub sour cream
1 / 2 cup finely grated parmesan
2 tblsps finely chopped fresh chives
Extra chives and shaved parmesan, to garnish

1. Cook pasta in a large saucepan of boiling, salted water. Drain.
2. Meanwhile, heat oil in a large saucepan over a medium heat.
Add onion, garlic and bacon.
Cook, stirring, for about 5 minutes, or until bacon is lightly browned. Add mushrooms. Stir for 4 minutes,
or until soft. Stir in combined soup mix and water, milk and peas to pan. Bring to the boil.
3. Return pasta to same pan. Add mushroom mixture, sour cream, grated parmesan and chives. Cook, stirring, for 1 minute, or until hot.
4. Serve pasta garnished with extra chives and shaved parmesan

Tip: Pasta is best served as soon as it's cooked, as sauce will thicken on standing

For more delicious pasta recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!