"This version is made without wine but retains huge flavour as the large quantity of bacon infuses the cream with salty goodness. It's indulgent, creamy and perfect for a treat or date night. Serve over spaghetti or rice. "
Cook Time: 20 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
2 tsp olive oil
2 tsp vegetable oil
250g bacon, sliced into 1cm wide strips
250g sundried tomatoes, sliced into 1/2 cm wide strips
1 punnet salad cress (optional)
-
1 onion, finely chopped
-
1 clove garlic, minced
-
120ml double cream
120ml single cream
300g mushrooms, sliceed
2 courgettes
1/2 chicken stock cube
1/2 vegetable stock cube
2 portions spaghetti
2 portions rice
METHOD
- Cut and prep the ingredients before starting. If eating with spaghetti or rice, put this to the boil at the beginning.
- Add 2 tsp olive oil to a large, non-stick frying pan over a medium heat. Sauté the onion and garlic for 3-4 minutes, then add the bacon. Cook for a further 3-4 minutes until the bacon changes colour.
- Add the sliced mushrooms and cook for a couple of minutes until beginning to soften.
- Pour in 150 ml double cream, 3 tbsp water, and ½ a chicken stock cube. Stir to dissolve the stock cube and bring to a gentle simmer. Cook for 5 minutes (or longer if you prefer a thicker sauce).
- Season to taste with salt and black pepper. Toss the sauce through the spaghetti and garnish with the salad cress.
ADDITIONS
2 tbsp chopped parsley, 2 tbsp grated parmesan cheese
NOTES
.
Have you made this? Let us know how it went in the comments below.
Deliciously creamy
Lunch, Dinner
