Pasta Farfalle with Mushroom & Bacon Garnish

I hope everyone had a nice weekend!  Well, the Bailey’s Irish Cheese Cake I made the other day was a success. Everyone loved it, and it disappeared rather quickly. 🙂  I was a bit worried that it might not be liked because I had never made it before so glad everyone enjoyed it!! 

My weekend was quiet, I had planned on making something different yesterday but plans changed rather quickly. Hubby is not feeling well, sore throat, coughing, etc. so I made chicken soup for him and a Pasta dish for me.  I love eating smaller versions of pasta, than the usual long pasta like Spaghetti, don’t get me wrong, I do love Linguini topped with a lovely tomato sauce and Parmesan Cheese or my favorite Greek Cheese for pasta topping Kefalotyri.  

I have made this pasta dish many times before by using cubed chicken instead of bacon which tastes just as good. I usually put in just a dash of Olive Oil when frying the chicken, but this time  I decided to use margarine an Italian brand named Bertolli, (they originally started  out with Olive Oil) unsalted margarine which I find to be so tasty in my opinion.  I sometimes  use this to make homemade doughs for my pies for example Spinach pie, or Cheese pie. The olive oil within the butter just gives the dough a smoother texture, which is much easier to work with when kneading by hand, and when baked it has a delicious taste to it. 🙂 

If your local supermarket carries the Bertolli Brand Butter with Olive Oil give it a try and let me know what you think. 🙂

Wishing everyone a good week!! 🙂

Ingredients:

1 package Pasta Farfalle

1 1/2 cups  of Mushrooms diced

1/2 cup grams of Bacon or Chicken 

1/2 cup of dry White Wine

3 tablespoons of Butter or Margarine

1 1/2 cup of Vegetable Broth

Fresh Parsley

Salt

Pepper

 

Preparation:

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Boil pasta in salted water…(you can use which ever pasta you prefer) 

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Dice mushrooms

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Cut bacon or chicken into cubes.  (I was able to find cubed bacon in the local supermarket) 

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Add bacon into frying pan along with just a teaspoon of butter, and stir just until golden brown.

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Continue by adding in the mushrooms.

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Add in wine and vegetable broth and simmer for 5 minutes, then add in the rest of the ingredients except for the butter.

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Butter

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Once the wine and broth have evaporated add in the butter & parsley, simmer for 15 minutes or until butter has been absorbed. 

Add as a topping on pasta with Parmesan Cheese or Kefalotyri or your personal favorite cheese. 

Kali Orexi!! 🙂

 

 

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17 Comments Add yours

  1. Ritu says:

    Sounds like my kinda pasta!

    1. foodzesty says:

      Thank you Ritu!! 🙂

  2. Very delicious pasta, Sophie! 🙂 Definitely one, we would love to eat here! <3

    1. foodzesty says:

      Good Morning, Thank you Vero 🙂

  3. Ben Aqiba says:

    Mushrooms and meat,
    I love them both 🙂

    1. foodzesty says:

      It is a nice combination 🙂

  4. My kind of recipe! I love farfale and mushrooms.

    1. foodzesty says:

      Thank you!!!

  5. mistimaan says:

    Nice recipe

    1. foodzesty says:

      Thanks P! 🙂

  6. dtills says:

    I think it might be time for some serious carb loading 😊

  7. Diana Tyler (Eccentric Muse) says:

    Delicious recipe, but I’ll have to substitute the bacon. 😄

    1. foodzesty says:

      I usually use Chicken 🙂 But if you don’t eat any meat just use the mushrooms it still tastes good. 🙂

      1. Diana Tyler (Eccentric Muse) says:

        I’m all for the chicken! ^^

      2. foodzesty says:

        🙂

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