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Pasta With Wild Mushrooms, Peas and Bacon

 
One serving costs about $8.21 One serving costs about $8.21 One serving costs about $8.21

$8.21 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 side dish,lunch,main course,main dish,dinner
spoonacular Score:82%

Spoonacular Score: 82%

 

Pasta With Wild Mushrooms, Peas and Bacon requires approximately approximately 45 minutes from start to finish. For $8.21 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 2436 calories, 53g of protein, and 88g of fat each. Only a few people really liked this main course. 8 people have made this recipe and would make it again. It is brought to you by Foodista. If you have garlic, olive oil, shallot, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is outstanding. Try Penne with Chicken, Wild Mushrooms and Peas, Creamy Buckwheat Pasta with Wild Mushrooms, and Wild Rice With Bacon, Mushrooms & Green Onions for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
10 oz
10 oz whole wheat fettuccine
whole wheat fettuccine
1 cup
1 cup wild mixed mushrooms
wild mixed mushrooms
1 cup
1 cup english fresh cup cake
english fresh cup cake
2 inches
2 inches bacon
bacon
3 Tbsps
3 Tbsps olive oil
olive oil
some
some salt and pepper
salt and pepper
1 large
1 large shallot
shallot
some
some parmigiano reggiano
parmigiano reggiano
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
2 cloves
2 cloves garlic
garlic
10 oz whole wheat fettuccine
10 oz
whole wheat fettuccine
1 cup wild mixed mushrooms
1 cup
wild mixed mushrooms
1 cup english fresh cup cake
1 cup
english fresh cup cake
2 inches bacon
2 inches
bacon
3 Tbsps olive oil
3 Tbsps
olive oil
some salt and pepper
some
salt and pepper
1 large shallot
1 large
shallot
some parmigiano reggiano
some
parmigiano reggiano
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
2 cloves garlic
2 cloves
garlic

Equipment

frying pan
frying pan
bowl
bowl
frying pan
frying pan
bowl
bowl


Instructions

Heat 2 tablespoons of olive oil in a non-stick saute pan over medium heat. Add in the chopped shallot, garlic and bacon, cooking until the shallot softens and then bacon begins to crisp up nicely. Toss in the mushrooms (make sure you've sliced any large ones), sauteing everything together for another 5-6 minutes, or until the mushrooms reach your desired consistency (tender, but not falling apart). Meanwhile, cook the pasta until it is al dente. I prefer to use a nice whole wheat fettuccine for this recipe as it pairs well with the nuttiness of the mushrooms. Once the pasta is cooked, drain it and set aside. Add the peas and parsley to the skillet, season with salt and pepper and cook for just a minute or two before tossing in the pasta and mixing well, coating the pasta with the oils and fat. Remove the skillet from the heat and put the pasta into a large serving bowl. Shave a generous amount of Parmeggiano Reggiano over the dish, tossing to combine. Serve with additional cheese and salt and fresh pepper, to your liking.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.21
Ingredient
10 ounces whole wheat fettuccine
1 cup wild mixed mushrooms
1 cup english fresh cup cake
2 inches bacon
3 tablespoons olive oil
1 large shallot
some parmigiano reggiano
2 tablespoons fresh parsley
2 cloves garlic
Price
$0.61
$4.52
$9.50
$0.07
$0.50
$0.14
$0.63
$0.32
$0.13
$16.42

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • get more cooking tips

Green Tips

  • Some types of noodles (fettuccine, pappardelle, tagliatelle, etc.) are often made with eggs. Be sure to check the ingredient list if you're following a vegan or egg-free diet.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
2435 Calories
52g Protein
87g Total Fat
366g Carbs
41% Health Score
Limit These
Calories
2435
122%

Fat
87g
135%

  Saturated Fat
21g
137%

Carbohydrates
366g
122%

  Sugar
163g
182%

Cholesterol
139mg
47%

Sodium
1848mg
80%

Get Enough Of These
Protein
52g
106%

Selenium
180µg
258%

Manganese
2mg
122%

Phosphorus
1002mg
100%

Vitamin K
101µg
97%

Vitamin B2
1mg
89%

Calcium
821mg
82%

Vitamin B1
1mg
74%

Vitamin B3
14mg
72%

Folate
235µg
59%

Iron
10mg
59%

Fiber
11g
47%

Copper
0.88mg
44%

Magnesium
170mg
43%

Vitamin B6
0.83mg
42%

Vitamin B5
3mg
40%

Zinc
5mg
39%

Potassium
1205mg
34%

Vitamin E
4mg
28%

Vitamin B12
0.96µg
16%

Vitamin A
774IU
15%

Vitamin C
8mg
10%

Vitamin D
0.96µg
6%

covered percent of daily need

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