Creamy pappardelle with bacon, leeks, and roasted mushrooms

0
302
Creamy pappardelle with bacon, leeks, and mushrooms Easy Food

Serves 4

For the mushrooms:
500g button mushrooms, quartered
2 tbsp olive oil
Salt and black pepper
2 tbsp fresh thyme leaves

For the pasta:
1 tbsp olive oil
Knob of butter
6 smoked streaky bacon rashers (or 100g pancetta), chopped
2 leeks, washed, trimmed and sliced
200ml cream
80ml milk
320g pappardelle or fettuccine
80g Parmesan, grated, plus extra for serving

  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. In a bowl, toss the mushrooms with the olive oil and season with salt and pepper. Spread the mushrooms out in an even layer on a large rimmed baking tray.
  2. Place in the centre of the oven to roast for 15 minutes or until the mushrooms release their liquid. Carefully drain away the liquid.
  3. Return the mushrooms to the oven and roast for another 20 minutes until browned but still tender. Transfer to a bowl and toss with the thyme leaves.
  4. Heat the oil and butter together in a large heavy pot over a medium heat. Add the bacon and cook for 6-8 minutes until the fat is rendered and the bacon is crispy, stirring regularly. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper. Drain off all but about one tablespoon of fat from the pan.
  5. Return the pan to a medium-high heat. Add the leeks and season with salt and black pepper. Cook for 6-8 minutes until golden brown, stirring often.
  6. Stir in the cream and milk. Bring to a boil, then reduce the heat and simmer for 7-8 minutes until the sauce has thickened enough to coat the back of a spoon.
  7. Bring a large pot of salted water to the boil and cook the pasta according to package instructions. Drain well, reserving about 200ml of the pasta cooking liquid.
  8. Add the pasta and roasted mushrooms to the sauce. Add about 100ml of the pasta cooking liquid and stir to coat. Continue stirring over a medium heat, adding more liquid if needed, until the sauce coats the pasta. Stir in the Parmesan until melted.
  9. Divide between bowls and serve with extra grated Parmesan.

Per Serving 570kcals, 26.7g fat (10.2g saturated), 58.3g carbs, 5.6g sugars, 27.7g protein, 2.6g fibre, 0.711g sodium

TOP TIP

The liquid from the mushrooms can be stored in the fridge and used as vegetable stock in another recipe. Any fat poured away from the bacon can be used as cooking fat in your next meal, and will ad a touch of bacon flavour.

LEAVE A REPLY

Please enter your comment!
Please enter your name here