When prepared properly, asparagus is one of my favorite vegetables. Although they don’t particularly care for asparagus, my children gobble up the Creamy Pasta with Asparagus & Bacon.
I have been known to buy asparagus, forget about it for a few days, and then discover it a day or two too late. The addition of crisp, fresh green beans elevates this dish to another level. A creamy and flavorful sauce that goes well with the vegetables is a great way to get them to be eaten by picky family members.
Extra toppings, like bacon bits and grated Parmesan, are a favorite of mine to add. To finish it off, I chop up some herbs from my tiny herb garden. Once the pasta is done, I slice a lemon and squeeze some of the juice over it. Herbs add color and freshness, and lemon brings brightness; together, they make a beautiful combination.
Ingredients :
8 pieces of chopped bacon
8.4 ounces of sliced Baby Bella mushrooms
Chicken stock with less salt, about 4 cups
3 cups of milk, split (2 cups and 1 cup)
Farfalle pasta, 12 oz (Bowtie pasta)
1 pound of asparagus, cleaned and broken into 1-inch lengths.
Taste with salt and pepper.
4 ounces of softened cream cheese
The equivalent of 2 tablespoons of all-purpose flour
Parmesan cheese, half a cup, shredded or grated
Directions:
The pasta should be cooked for about three minutes less than the minimum time specified on the package in order to achieve a texture that is not quite al dente. Pasta should be drained, rinsed, and then set aside.
Make some crispy bacon in a cast iron skillet, or a nonstick skillet of at least 12 inches in diameter.
Place the bacon on a plate lined with paper towels. Dispose of the bacon grease in the bowl instead of the trash.
In the same pan you cooked the bacon in, heat up some olive oil over medium heat, then add the mushrooms and a pinch of salt and pepper.
In a skillet over medium heat, brown the mushrooms and allow the liquid to evaporate, about 4 to 5 minutes. Put on the plate with the bacon.
The pasta, 2 cups of milk, 12 teaspoon of salt, and 14 teaspoon of pepper should all be combined in a larger pot with the broth.
The mixture should be brought to a boil, then simmered for 8 to 9 minutes while being stirred occasionally and cooked over a low enough heat that it doesn’t stick to the bottom of the pot.
Add the asparagus, stir, and continue cooking for another 4 to 5 minutes, or until the asparagus is tender and the pasta is al dente (it will continue to cook). Some liquid will remain, which is fine because it will be used to make the sauce smooth and creamy later.
Combine the cream cheese, flour, and 1 cup of the milk in a blender and process until smooth.
To avoid any lumps, slowly add the mixture to the pot while stirring constantly. Allow the sauce to thicken by simmering for a few minutes.
Put the pot away and turn off the stove. Keep a small piece of bacon aside for garnish, and add the rest to the sauce along with the mushrooms.
Combine the Parmesan cheese with the dish.
Garnish the pasta with bacon and additional Parmesan cheese.
Notes
• Pasta: I always have farfalle on hand because it’s the favorite among my family members. As long as the pasta isn’t too tiny, you can substitute it with whatever you like. Penne is a great option for pasta.
Our preference for saucy pasta dishes led us to this dish. If you prefer a more modest amount of sauce, start with just 3 12 cups of broth and add more later if necessary. Remember that the pasta’s resting time will allow the sauce to thicken.
If your family doesn’t enjoy asparagus, fresh green beans are a delicious alternative.
For the finishing touch, I suggest sprinkling on some bacon and Parmesan cheese. If you want your pasta to really stand out, try topping it with some chopped fresh herbs and a squeeze of fresh lemon juice.