Recipe from the Vault – this is a recipe I first cooked way back in August 2009. It blows my mind that this was near on five years ago, three houses ago and an entire lifetime away. My stepdad was staying with me and I was living in Manly Vale – such a shit hole house I lived in for 8yrs. So glad life has moved onwards and upwards since then. I remember how much I enjoyed this dish so am making it again tonight – thought it was a good time to get it off the old site and onto this one. Enjoy it!!
FROM AUGUST 2009:
I have the luck of a houseguest for a few nights this week. My stepdad is staying while he is here for work at the gallery my parents part own in the rocks while mum recouperates from a million year long flu at home. Get better mum!!
So I thought I would cook a few things my mum can’t eat and Mike, or myself would miss out on. Mum can’t eat mushrooms due to a nasty bout of food poisoning years ago and at the moment due to her flu is not allowed anything remotely dairy.
I knew I wanted to make something creamy and with oodles of mushrooms. She also is not a fan of onions at all – you is sounding like a fusspot mum. I found this amazing recipe for Linguine with Bacon, Mushrooms and Peas. This recipe is originally care of Helen Aitkin from “The Low Fat Cook Book” and it was deliscious, I have made a few minor alterations. It is so yummy I even caught my stepdad wiping the pot in the kitchen down to get more out of the pan – and this is after I had emptied all the leftovers into the tupperware. He described it as a great mix of flavours.
It is one of the cheapest meals I have put up for a while and is so easy to make kids could do it
YOU WILL NEED:
* 4 Rashers of Rindless Shortcut Bacon, cut into thin one inch lengths
* 2 Teaspoons Olive Oil
* 4 cloves of crushed or sliced garlic
* 1 medium red onion, finely chopped
* 250gms of sliced field mushrooms
* 1/2 cup of chopped fresh parsley
* 1 cup of peas (frozen is fine)
* 1 1/2 cups (375mls) low fat evaporated milk
* 1 TBSP cornflour
* 325gms linguine (or fettuccini)
* fresh parmesan
YOU WILL NEED TO:
1) Heat the oil in a medium pan, add the garlic, onion and bacon and cook over low heat for 5min, stirring regularly until the onion and bacon are soft.
2) Put the pasta on now – and boil it in salted water until perfect.
3) Add the sliced mushrooms and cook, stirring for another 5mins, or until soft.
4) Add the parsley, peas and milk to the pan.
5) Mix the cornflour with 2TBSP of water until smooth
6) Add to the mixtue and stir over low heat until slightly thickened – about 5min
7) Serve the sauce over the pasta and finish with either shaves of parmessan or finely grated parmessan and fresh cracked pepper. I also recommend a glass of red with this one.