Cheesy Bow Tie Pasta With Bacon and Mushrooms |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This pasta dish was inspired by another dish (Bacon Tomato Rotini)that i found here on zaar. It turned out so good that I just couldn't resist sharing. I served it with garlic bread and a salad. I hope you like this as much as we did. :) Ingredients:
1/2 cup unsalted butter |
1/2 cup flour |
3 cups milk |
1 cup parmesan cheese |
1 cup romano cheese |
1 cup onion, chopped finely |
2 cloves garlic, minced |
2 1/2 cups baby portabella mushrooms, sliced |
8 slices of thick cut bacon (not the maple flavor) |
1 large whole tomato, chopped finely |
2 teaspoons dried parsley flakes |
2 tablespoons italian seasoning (i prefer mrs. dash) |
3 -4 tablespoons garlic powder |
1 chicken bouillon cube |
salt and pepper |
1 lb bow tie pasta |
Directions:
1. Prepare pasta according to package directions.
2. While thats cooking heat a frying pan and chop the baby bellas, tomato, and onion.
3. Fry the bacon until nice and crispy.
4. Set aside to drain and cool.
5. In a large sauce pot melt the butter and add the flour.
6. Wisk until smooth and add the milk.
7. Let the mixture thicken and bubble and then add the cheese a little at a time.
8. Stir so that it melts and blends together.
9. Add the chicken boullion cube, garlic powder, parsley, seasonigs, salt and pepper to taste.
10. Cover and let simmer.
11. Drain the grease out of the frying pan that you used to make the bacon and sautee the mushrooms, garlic and onions.
12. Meanwhile chop the bacon into bite sized pieces.
13. Combine the tomato, onion, mushrooms, and bacon pieces into the sauce.
14. The sauce should be thick and creamy and ready to serve.
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