Bow Tie Pasta with Bacon and Mushrooms

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A plateful of hot pasta covered in a delicious sauce served with fresh bread and a green salad is my idea of a great dinner. People pay a lot of money at restaurants for this kind of meal when they could easily make something just as good, if not better, at home. This recipe for Bow Tie Pasta with Bacon and Mushrooms is the perfect example of this kind of meal. It begins with healthy, 100% whole grain Hodgson Mill Whole Wheat Bow Ties -not something found on most menus and so much better for you than regular white flour pasta. The bow ties get tossed together with fresh mushrooms and a creamy, bacon-flavored tomato sauce that comes together in less than 30 minutes. I warmed up a nice loaf of bread, tossed together a simple salad and dinner was served. It was easy, less expensive and better for my family than eating out. It also completely satisfied my craving for a great pasta meal and made a tasty little lunch for me as leftovers the next day.



Bring a large pot of salted water to a boil and cook the pasta for 7-9 minutes or until al dente.  Drain and set aside.  In a large skillet, cook the bacon until crisp, about 5 minutes.  Remove bacon from the skillet and drain on a paper towel-lined plate.  Set aside.  Remove all but one tablespoon of bacon drippings from the skillet and add the onion and garlic to the skillet.  Sauté onions and garlic for 3 minutes.  Add mushrooms and continue cooking and stirring until the mushrooms begin to soften, about 4 more minutes.  Add the flour to the skillet and stir until no longer visible, about 1 minute.  Add the crushed tomatoes and thyme to the mixture and bring to a boil.  Reduce the heat to low and simmer uncovered for 5 minutes.  Return sauce to a boil and add the cream.  Stir until sauce is heated through, reduce heat to low and add the pasta, bacon and parsley.  Toss everything together and serve immediately.

Makes 4-6 adult-sized servings. Print this Recipe

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