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Creamy pea and bacon pasta

  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings


  • 400g fusilli pasta
  • 150g short cut bacon, excess fat trimmed, cut into thin strips
  • 250g button mushrooms, sliced
  • 2 garlic cloves, crushed
  • 375g can lite and creamy evaporated milk
  • 1 1/2 cups (230g) frozen baby peas
  • 50g snowpea sprouts
  • Salt & freshly ground pepper


  • 1
    Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
  • 2
    Meanwhile, heat a non-stick frying pan over a high heat. Add the bacon and mushrooms, and cook, stirring for 5 minutes or until golden. Stir in the garlic. Add the evaporated milk and reduce the heat to medium. Simmer for 5-8 minutes or until mixture thickens slightly. Stir in the peas.
  • 3
    Toss the cream sauce and snowpea sprouts through the pasta. Season with salt and pepper. Serve immediately.

Source: taste.com.au


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