Shell Pasta With Mushroom, Bacon and Spinach |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is one of the few ways I will eat spinach. The original recipe (in a magazine) calls for just 4 slices of bacon. Ingredients:
500 g shell pasta |
500 g spinach, trimmed, chopped |
4 -6 slices bacon, chopped |
200 g mushrooms, roughly chopped |
80 ml dry white wine |
2 garlic cloves, crushed |
300 ml light cream |
1 tablespoon fresh tarragon |
salt, to taste |
pepper, to taste |
Directions:
1. Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
2. Add the pasta and cook till just tender. Drain well.
3. Cook the bacon in a large pan until crisp.
4. Add the mushrooms and cook until tender.
5. Add the white wine and garlic and stir until the wine is nearly evaporated.
6. Stir in the cream and spinach and allow to heat through.
7. In a large bowl, toss together the prepared sauce and hot pasta along with the tarragon leaves.
8. Season with salt and pepper.
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