Fusili with Mushrooms, Leek and Bacon

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

15 ml (1 tbsp) olive oil
15 ml (1 tbsp) butter
225 g (2 cups) mixed mushrooms (white, oyster, shiitake) sliced thinly
1 leek, sliced
150 g (5 oz) bacon, diced
1 red pepper, diced finely
125 ml (½ cup) vegetable or chicken stock
Salt and freshly ground pepper, to taste
350 g (¾ lb) fusilli
30 ml (2 tbsp) fresh thyme, chopped
30 ml (2 tbsp) fresh parsley, chopped
60 g (½ cup) Friulano or Mozzarella cheese, grated

Directions

  1. In a saucepan, sauté the sliced mushrooms in the olive oil and butter over high heat for 5 minutes.
  2. Add the leek, bacon and red pepper. Cook over medium heat for 5 minutes.
  3. Add the stock and simmer for 2 minutes. Add salt and pepper to taste.
  4. In a large pot, cook the fusilli in plenty of boiling, salted water until al dente.
  5. Drain the pasta and toss with the sauce. Add the thyme and parsley and toss gently. Transfer to a serving platter, sprinkle with the cheese and serve immediately.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2325

Fusili with Mushrooms, Leek and Bacon
Fusili with Mushrooms, Leek and Bacon