This is my 15 minute pasta dinner on a rushed weeknight, or anytime I need a meal with minimal effort. I usually have everything required in my freezer, fridge and pantry so it’s also a good standby meal. The flavours are simple but satisfying and similar to a carbonara but much, much healthier!
On a day like today, when you’ve probably done all the cooking you can bear for one week, this dish might be just what you need for a quick lunch or dinner.
Ingredients (to serve 4):
- 350g dried pasta
- 1 brown onion, sliced
- 2 tsp minced garlic OR 2 cloved fresh garlic, crushed
- 1 tbs olive oil
- 1 cup frozen peas
- 4-6 tbs fresh, flatleaf parsley, finely chopped
- 250g rindless, shortcut bacon, diced
- 200-300g mushrooms, sliced
- 4 tablespoons low-fat ricotta cheese, light sour cream or light cream cheese
- 1 whole egg
Firstly, dice all your ingredients and then put your pasta on to boil in salted water. The other ingredients will be ready as the pasta finishes cooking.
Cook your frozen peas either by putting them in the pot with the pasta or in the microwave.
In a large frypan, fry the bacon, onion and mushrooms in a little olive oil until cooked through.Turn off the heat.
Once the pasta is cooked, drain and add to the frypan. Add the peas, parsley and your sour cream,cream cheese or ricotta and stir well.
Serve immediately with parmasan cheese and a little crusty bread alongside.
A Tale of Two Kitchens 