Hi guys! I hope you’re all well and having a great start to 2019! January was quite busy for me so I’ve had pretty much no time to experiment and come up with recipes for my blog. Please forgive me?!
I recently posted a throwback picture on my Instagram of a pasta dish I made over the summer last year. It didn’t get much love when I uploaded it first time, but my throwback picture seemed to be popular and I got quite a few DMs asking me for the recipe! If you don’t follow me on Instagram.. please do 😉
This dish was totally made up the first time I made it, and turned out to be tasty! So I made it again and again and adjusted it to come up with a ‘blog worthy’ recipe! This serves 3-4 people.
150g Spaghetti or Tagliatelle
1 Large Onion (finely sliced)
100g Bacon Lardons
2 Cloves of Garlic (finely chopped)
100g Mushrooms (diced)
80g Mange Tout or Green Beans (chopped)
1 tbsp Tomato Puree
1 tsp Yellow Mustard
150ml Double Cream
1 tsp Paprika
Salt & Pepper
Put the pasta on to boil in salted water.
Fry off the onion and bacon in a large pan.
Add the garlic and mushrooms.
Add the tomato puree and mustard then lightly fry for a couple of minutes.
Add the cream and paprika, mix then lightly simmer for 2-3 minutes.
Add the mange tout/green beans and season the sauce well.
Add a tablespoon of pasta water to the sauce.
Drain the pasta, then add to the sauce. Toss the pasta in the sauce ensuring every strand is coated in the creamy sauce.
Serve immediately and enjoy!