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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 ounces
10 ounces 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 ounces whole wheat fettuccine
10 ounces
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: $4.72
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
$2.53
$0.07
$0.50
$0.14
$0.63
$0.32
$0.13
$9.45

Tips

Health Tips

  • 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.

  • 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!

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

  • 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).

  • 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 parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • 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

  • 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.

  • 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.

Disclaimer

Nutritional Information

Quickview
1274k Calories
35g Protein
47g Total Fat
180g Carbs
41% Health Score
Limit These
Calories
1274k
64%

Fat
47g
73%

  Saturated Fat
11g
70%

Carbohydrates
180g
60%

  Sugar
48g
54%

Cholesterol
133mg
44%

Sodium
785mg
34%

Get Enough Of These
Protein
35g
71%

Selenium
137µg
197%

Manganese
1mg
90%

Vitamin K
85µg
81%

Phosphorus
700mg
70%

Vitamin B3
9mg
47%

Vitamin B2
0.72mg
42%

Calcium
399mg
40%

Vitamin B6
0.77mg
38%

Fiber
9g
36%

Copper
0.68mg
34%

Vitamin B1
0.51mg
34%

Vitamin B5
3mg
34%

Magnesium
131mg
33%

Zinc
4mg
32%

Iron
5mg
31%

Folate
112µg
28%

Potassium
896mg
26%

Vitamin E
3mg
25%

Vitamin A
605IU
12%

Vitamin B12
0.7µg
12%

Vitamin C
7mg
9%

Vitamin D
0.96µg
6%

covered percent of daily need

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