Bacon, pesto and mushroom pasta

Quick, easy pasta for a meal in minutes.
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Recipe from: 23 March 2011
Preparation time: 10 mins
Cooking time: 10 mins


  • 400-500
    pasta of your choice
  • 60
    basil pesto
  • 30
    olive oil
  • 1
    onion, chopped
  • 250
    bacon, chopped
  • 250
    mushrooms, cleaned and sliced
  • 250
    grated cheddar cheese
  • 250
  • salt and freshly ground black pepper, to taste
Servings: Change Serving


Boil the pasta in salted water till cooked.
Drain and mixes the basil pesto into the pasta.
Keep warm till required.
Heat the olive oil to medium heat and fry the onion for a minute or two.
Add the bacon and fry till crispy.
Add the mushrooms and fry for a couple of minutes.
Add the grated cheddar cheese and cream and heat through (do not cook) until the cheese has melted.
Season with salt and pepper.
Add the sauce to the drained pasta and mix.
Serve with a salad on the side.

Reprinted with permission of Pink Polka Dot.
To visit Pink Polka Dot’s blog, click here.


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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