Creamy Pea And Bacon Pasta
- 16 oz linguine pasta
- 1 tbsp olive oil
- 1 medium onion, peeled and finely chopped
- 1 None garlic clove, chopped
- 1 lb mushrooms, sliced
- 1/4 lb bacon, chopped
- 2 cups vegetable stock
- 10 oz frozen peas
- 12 oz reduced-fat cream cheese
- 1 oz chives, chopped
- None None grated Parmesan, to serve
- Cook the pasta in boiling salted water, according to the package instructions. Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over low heat for 4-5 mins. Add the mushrooms and bacon, increase the heat and stir-fry for 3-4 mins. Set aside.
- Bring the stock to a boil in a saucepan, add the peas and simmer for 5 mins. Remove from the heat and stir in the cream cheese and chives. Return to the heat and stir in the bacon and mushroom mixture and the pasta. Heat for 1 min, stirring, then serve with the Parmesan.
linguine pasta, olive oil, onion, garlic, mushrooms, bacon, vegetable stock, frozen peas, cream cheese, chives, parmesan
Taken from recipes-plus.com/api/v2.0/recipes/19904 (may not work)