Bacon, Mushroom and Tomato Pasta

Yet another of my weird and wonderful experiments in cooking. A Bacon, Mushroom and Tomato Pasta dish made easily, quickly and only in a single pan. Think it can be done?
Easy Peasy Lemon Squeezy
I started out with a packet of this
Tomato and Onion Pasta and Sauce
Image is cropped to hide the exact supermarket. I am sure many in the UK can tell from that where I get my food from though.
Now to be creative and turn a packet into something much more edible.
Here is the recipe that I used to do just that starting from that single packet.

Bacon, Mushroom and Tomato Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 1-2

Bacon, Mushroom and Tomato Pasta

I do find it fun to come up with good meals that use some low cost products that are available in the supermarkets. This one is no exception because it is filling and even reasonably healthy yet the cost is low. Comes in at around about £1/$1.50 for a decent meal for 2 people.

Ingredients

  • 1 packet Tomato and Onion Pasta
  • 100g/3.5oz Cooking Bacon
  • 1 small Brown Onion
  • Handful of frozen sliced Mushrooms
  • (Optional) Pinch of Chilli Powder
  • Salt
  • Pepper

Method

  1. Cut the bacon into bite sized pieces. I find that scissors are the best way to do this but use a knife if you prefer.
  2. Peel and chop the onion.
  3. Heat a pan over a medium heat.
  4. Add in the bacon and stir until it is sizzling and some juices are emerging.
  5. Add the onions and the mushrooms to the pan and stir well. Keep on stirring as they cook to avoid them sticking to the pan. If using the chilli powder then mix a pinch or two into the pan at this point.
  6. Read the label on the packet of pasta and tomato sauce to find how much water should be used. Grab a measuring jug and fill it to the the correct level.
  7. Pour the the water into the bacon, mushroom and onion. Mix to prevent sticking to the pan.
  8. Add the pasta mix to the pan and stir well to dissolve the tomato powder.
  9. Cover and bring to the boil. (Hint: covering a pan when bringing it to the boil saves energy and that means money)
  10. Reduce the heat to a gentle simmer then cook for 10-15 minutes. Just dive in with a fork to check if the pasta is cooked to your taste.
  11. Serve plain from the pan or add some extras. If you were really hungry then perhaps a portion of this with our Egg and Pepperoni Pizza plus a serving of salad on the side?

Notes

This worked great for me as a meal in its own right. It can equally well be served as a filling side serving to another dish. I will leave possible choices for your personal menu offerings to your imagination. After all, that is what being an experimental chef is about.

http://experimentalchefs.com/bacon-mushroom-tomato-pasta/

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