Bacon and Mushroom Pasta

Onions and meaty portobellos simmer in a garlicky tomato sauce for a filling pasta dinner. Crispy bacon adds smoky flavor and crunch. For a meatless dish, omit the bacon and sauté the onion, mushrooms, and garlic in 1 tablespoon olive oil.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 22%
  • Fat: 5.6g
  • Saturated fat: 2g
  • Protein: 9.3g
  • Carbohydrate: 32.7g
  • Fiber: 2.7g
  • Cholesterol: 9mg
  • Iron: 0.8mg
  • Sodium: 736mg
  • Calcium: 87mg

Ingredients

  • 4 center-cut bacon slices
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1 (8-ounce) package presliced fresh baby portobello mushrooms
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained
  • 1 1/2 tablespoons chopped fresh oregano
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 (9-ounce) package fresh fettuccine
  • 1/4 cup grated fresh Parmesan cheese

Preparation

  1. 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
  2. 2. Add onion to drippings in pan; sauté 3 minutes. Add mushrooms and garlic; sauté 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.
  3. 3. While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat. Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and vegetables with crumbled bacon and Parmesan cheese.
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