Prep 5 mins
Cook 15 mins
Better then the sauces from a jar :) For a change swap the basil pesto for red pesto or sundried tomato pesto.
- 400 g penne pasta
- 250 g button mushrooms
- 8 slices streaky bacon
- 4 tablespoons pesto sauce
- 200 ml creme fraiche
- Cook the pasta according to the packet instructions. Meanwhile, slice the mushrooms & snip the bacon into bite size pieces.
- Reserve a few drops of the cooking water in a bowl when draining the pasta & set aside. Fry the bacon & mushrooms in the same pan until golden, about 5 minutes.Keep the heat high so the mushrooms fry rather than sweat in the bacon fat.
- Tip the pasta & the reserved water into the pan & stir over the heat for 1 minute.Take the pan off the heat, spoon in the pesto & creme fraiche, then stir to combine.