Swiss Brown Mushroom, Bacon and Basil Pasta
Cooking: 16 minutes
400g dried penne pasta
2 tblspn olive oil
1 cup fresh basil leaves
3 garlic cloves, crushed
4 bacon rashers, rind removed and chopped
1 red onion, cut into thin wedges
400g Swiss Brown mushrooms, sliced
300ml carton cream
salt and pepper to taste
Cook penne in a large saucepan of salted boiling water, according to packet directions,
until al dente.
Meanwhile, heat oil in a medium frying pan over medium-high heat. Add basil and cook for
2 minutes. Using a slotted spoon, remove and set aside to drain on paper towel.
Add garlic and bacon to the frying pan and cook, stirring often, for 3-4 minutes or until light
golden. Add onion and mushrooms and cook, stirring frequently, for 5 minutes or until
tender. Stir in cream. Reduce heat to medium and cook, stirring occasionally, for 5 minutes
or until sauce comes to the boil and thickens slightly.
Drain penne and return to the saucepan. Add mushroom mixture, basil and salt and
pepper. Toss gently over low heat until heated through and serve.