Bacon & Mushroom Pasta

Oh hey there good looking

Oh hey there good looking

This sauce is a real delicious indulgence. I love making it with tortellini, but I haven’t gotten round to buying gluten-free tortellini yet. Instead I used whole rice spaghetti (Rice&Rice), which was pretty good. I managed to get the consistency right, it was a nice ‘al dente’, and my dad, who is really picky about his pasta, loved it too. I find that brown rice pasta is always better than white rice pasta, texture-wise. It feels more like ‘real ‘pasta to me.

The pasta I used

The pasta I used


  • 200g rice pasta
  • 150g back or neck bacon (not streaky, too much fat)
  • 1 onion (finely chopped)
  • 3 cloves of garlic (finely chopped)
  • 4 large mushrooms
  • 2 large  juicy tomatoes
  • 1 small carton of cream (panna)
  • 1 tablespoon tomato paste
  • 1 tablespoon Cajun spices
  • 1 tablespoon oregano
  • sea salt and black pepper
  • olive oil
  • some white wine


  1. Fry the onion and garlic in a little olive oil.
  2. Add the bacon and fry until slightly browned
  3. Add the mushrooms and finely chopped tomatoes, together with the cream and the tomato paste and leave to simmer on low heat for 10 minutes. You can add a dash of white wine if the sauce starts to lose volume.
  4. Add the oregano and Cajun spices and mix well.
  5. Boil the pasta, mix well and Enjoy the goodness 😀



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