Bacon & mushroom pesto pasta
What you’ll need
400g Pasta (penne, fusilli, etc.)- 3 tbsp Olive oil
- 250g Chestnut mushrooms (sliced)
- 8 rashers Streaky bacon (chopped)
- 4 tbsp Pesto of choice
- 200ml Crème fraîche
- Handful Basil or rocket (to garnish)
- 200g Leftover cooked vegetables (optional)
- 200g Leftover cooked chicken/ham (optional)
Method
- Cook the pasta according to pack instructions, then drain and set aside.
- In the same pan, heat the olive oil, add the bacon and mushrooms, and fry until browned.
- Stir in any leftover vegetables or meat and cook for 3-4 minutes.
- Lower the heat, return the pasta to the pan, and add the pesto and crème fraîche. Mix well to coat.
- Garnish with basil or rocket leaves and serve warm.
Chef’s tips
- Works well with homemade Vegetable Scrap Pesto
- A great way to use up Sunday roast leftovers.
- Add frozen peas or spinach for extra colour and fibre.
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Bacon & mushroom pesto pasta