I adore Mels recipes from Mels Kitchen Cafe, simply love them. I keep telling everyone about her blog and her "no fail recipes", now thats a big call, but I swear, it's true. Every recipe I have used is perfect and just like hers. So with my blog readers in mind, I had to give this recipe a go. I have adapted the recipe, in that I saute' the bacon until golden brown but not crisp and have converted the recipe to metric measurements.
I used my favourite, non stick pan for this recipe, it just make cooking anything a breeze.
Again, I think this would be fantastic in the cooler seasons of Autumn/Winter as it's not exactly ideal for our still very hot and sticky Autumn.
|Saute' bacon till golden brown and remove from pan, drain on paper towel|
|Saute' Mushrooms till golden brown, remove from pan|
|Add milk and chicken stock and bring to the boil|
|Add pasta and let cook for 9 minutes|
|Add Asparagus and let cook for 3 minutes|
|Add the 1 cup of leftover milk, cream cheese and flour to a food processor and blitz till super smooth|
|Add this milk, cream cheese and flour mix to cooked pasta and asparagus, keep stirring till thickened|
|Return Bacon and Mushrooms to pan, give it a good stir and heat through|
|Top with extra grated Parmesan, it's the perfect one pot dish!|
350 grams Penne Pasta
6 slices Smoky Bacon rashers
250 grams Mushrooms, chunkily sliced
1 bunch Asparagus, cut in to 2 cm pieces
115 grams Cream Cheese (I used spreadable)
3 cups milk (I used powdered milk, as I don't keep milk in the house)
4 cups chicken stock (made with Massel Chicken stock cube)
1/2 cup grated Parmesan (I use a Microplane to grate the Parmesan)
2 tablespoons of plain flour
Salt and Pepper to taste
Cook bacon until golden brown, remove from pan and let drain on paper towel
Cook mushrooms until golden brown, remove from pan
Add 2 cups of milk and 4 cups of chicken stock , and bring to a boil( I know it seems like a lot of liquid, but the pasta soaks it up, really)
Add pasta and let cook for 9 minutes
While pasta is cooking, blitz the left over, 1 cup of milk, cream cheese and plain flour until smooth
When pasta cooking time is up add Asparagus and cook for 3 minutes
When Asparagus cooking time is up add blitzed milk, cream cheese and flour mix to pan, stirring well until thickened
Return Bacon and Mushrooms to pan, give it a really good stir and let heat through
Add Salt and Pepper to taste
Add grated Parmesan and stir well
Serve with extra Parmesan grated over the top
Super delicious, super easy, one pot, what's not to love.
So, tell me, what is your best one pan recipe?