Bacon and mushroom creamy mustard pasta

Closeup of creamy mustard pasta with bacon and chanterelles.

Creamy mustard pasta sauce with sautéed mushrooms and smoked bacon. An elegant pasta dish that delivers all the flavours you want your comfort food to taste on an early autumn day.

Course Main Course

Cuisine Italian

Keyword chanterelles, italian, mustard, pasta, pasta sauce, smoked bacon

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 475kcal

Author Eva | Electric Blue Food

Ingredients

250 g pasta
140 g smoked bacon diced
130 g mushrooms (chanterelles)
1 yellow onion finely chopped
1 tbsp butter
125 ml creme fraiche
1 tbsp honey mustard whole grain

Metric - US Customary

Instructions

Warm a skillet on medium heat and melt the butter. Add the finely chopped onion and sauté 2-3 minutes, until soft.
Add the diced bacon to the skillet and cook until lightly browned, 3-4 minutes.
Clean the mushrooms from any residual soil. Add the mushrooms to the pan and sauté until soft. hawed frozen mushrooms take about 5 minutes. Fresh mushrooms may release some water and take longer. Increase the heat to evaporate the water if necessary.
Cook the pasta in boiling salted water according to package instructions.
In a small bowl combine the creme fraiche and mustard and stir to incorporate. Add salt to taste; if using salt flakes crush them between your fingers prior to adding to the sauce.
When the pasta is cooked, drain and combine with cream and mustard sauce.
Add sautéed mushrooms and bacon and toss to combine.
Serve with minced fresh parsley as decoration (optional).

Notes

You can choose any mushrooms you like. I commonly use button mushrooms as they are cheap and easy to buy year round, if I cannot find chanterelles. You can also use frozen mushrooms if your mushroom of choice is not in season. In this particular recipe I have used frozen chanterelles.

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