Mushroom, Spinach, and Bacon Cream Sauce for Pasta
I hate to use my blog as a personal notepad, but this recipe was so good I don’t want to forget it. It’s adapted from this recipe for Chicken Florentine (which I’ve also made and is also delicious, but a lot more time-consuming).
Ingredients
1/4 cup butter
3 teaspoons garlic
1 tablespoon lemon juice
1 can mushroom soup (NOT cream of mushroom)
1 tablespoon Italian seasoning
1 cup sliced white mushrooms
1/2 cup cream
1/2 cup parmesan
400 grams (rougly 16 oz.) dry pasta
1/2 cup cooked spinach
3/4 cup cooked chopped bacon
Melt butter over medium heat (I used “3″ and our oven goes to “6″) in a medium-sized pot. Once it’s melted, add garlic and stir for a couple of minutes. Then add lemon juice, soup, seasoning, mushrooms, and parmesan. Stir until hot and make sure to stir constantly. Reduce heat (to “2″ in my case) and add cream. Stir until hot.
Cook pasta in another pot.
In a frying pan, cook spinach on medium heat. I can only find frozen spinach here, so I started this first. Once spinach is sizzling and starting to reduce, add uncooked bacon. If you like your bacon well-done, you’ll want to add it before.
Once everything is ready, plate the pasta, top with the sauce, and add spinach/bacon mixture on the top.