I may be sharing this great recipe at these fabulous parties: Melt In Your Mouth Monday, Recipe Sharing Mondays, Skip to My Lou, Mingle Monday, Makin’ You Crave Monday, Nap Time Creations’ Tasty Tuesday, Tasty Tuesday, Totally Tasty Tuesday, Tuesday Time Out, These Chicks Cooked, Cast Party Wednesday, What I Whipped Up Wed, Sweet Treats Thurs, It’s a Keeper, Whipperberry, Sweet Tooth Friday, Tidy Mom, Fat Camp Friday, Idea Sharing Wednesday, Ingredient Spotlight
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It’s time once again for the Secret Recipe Club! Want to know more about the SRC? Click here for all the details.
This month I was assigned the blog Lavender and Lime. Tandy loves to cook with fresh, organic ingredients whenever she can. She’s even published her own cookbook. There are quite a few recipes to choose from on her blog and she had plenty of my favorite thing – PASTA! Since this one contained even more of my favorite things – BACON, MUSHROOMS and FETA – it was simply a very logical choice.
This recipe is an absolute winner. I chose to make it with my new favorite pasta shape – corkscrew-shaped noodles called cellentani – I love them and so do the kids! The sauce in this recipe is so flavorful and delicious. This came together really quickly and would make a great weeknight dinner!
1/2 lb. THICK SLICED BACON, sliced
2 Tablespoons BUTTER
4 oz. MUSHROOMS, sliced
3 cloves of GARLIC, crushed or grated
1 teaspoon DRIED THYME
6 Tablespoons HEAVY CREAM
2 oz. FETA CHEESE, crumbled plus more for topping
8 oz. PASTA OF YOUR CHOICE
Cook pasta to al dente according to the package directions. Before draining reserve 3/4 cup of cooking liquid.
While the water is boiling, heat a large skillet over medium heat. Add sliced bacon and cook until crisp. Remove to a paper towel lined plate and set aside. Wipe skillet out with a paper towel.
Add butter to skillet and melt over medium-low heat. Add mushrooms. When the mushrooms are soft, add garlic, thyme and cream. When the cream is warm, add feta and stir gently until melted. Season with pepper and add bacon back to pan.
Add cooked pasta to the sauce and toss to coat. If it needs a little thinning out add a few tablespoons of cooking liquid until desired consistency is reached.
Serve immediately with feta sprinkled on the top.
Recipe Source: Adapted from Lavender and Lime