Mushroom and Bacon Tomato Cream Pasta

Name: Mushroom and Bacon Tomato Cream Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Pasta; 100 grams Mushrooms (shimeji, etc); 30 grams Bacon; 1 clove Garlic; 1/2 can Whole tomatoes (canned tomatoes); 50 ml Heavy cream; 1 Soup stock cube; 1 tbsp Olive oil; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I love cream-type pastas.

If you don't boil the tomato sauce completely, it'll be watery. For a lighter flavor, don't over boil, and if you want a thicker flavor, boil thoroughly.
For 2 servings, boil a little longer than you would for 1 serving. For serving 1. Recipe by Natsumi

I love cream-type pastas.

cookpad.japan @cookpad_jp

I love cream-type pastas.

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Ingredients

1 serving

100 gramsPasta
100 gramsMushrooms (shimeji, etc)
30 gramsBacon
1 cloveGarlic
1/2 canWhole tomatoes (canned tomatoes)
50 mlHeavy cream
1Soup stock cube
1 tbspOlive oil
1 dashSalt and pepper

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Steps

1

Mince the garlic and remove the mushroom stems. Cut the bacon into 1cm strips.
2

Add olive oil and the garlic to a pan and cook over low heat.
3

Once fragrant, add the bacon. Once the bacon is cooked through, add the mushrooms and cook.
4

Add the canned tomatoes and soup stock. Boil until it's no longer watery (about 5-10 minutes). In a separate pot, bring water to a boil, add salt (not listed) and boil the pasta.
5

Add heavy cream and flavor with salt and pepper (I recommend Krazy Salt and black pepper).
6

Boil the pasta al dente and mix well with the sauce, then turn off the heat. Transfer to a plate and you're finished.