Name: Creamy boscaiola
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 40 gram butter; 200 gram button mushrooms, sliced; 100 gram swiss brown mushrooms, quartered; 180 gram bacon, diced; 2 teaspoon crushed garlic; 300 millilitre cream; 1/2 cup parmesan, finely grated; 1 bunch (300g) english spinach, trimmed, coarsely chopped; 375 gram penne, cooked, to serve; 2 tablespoon chives, finely chopped

Ingredients

40 gram butter

200 gram button mushrooms, sliced

100 gram swiss brown mushrooms, quartered

180 gram bacon, diced

2 teaspoon crushed garlic

300 millilitre cream

1/2 cup parmesan, finely grated

1 bunch (300g) english spinach, trimmed, coarsely chopped

375 gram penne, cooked, to serve

2 tablespoon chives, finely chopped

Method

1.Melt butter in a large frying pan over moderately high heat. Add mushroom, bacon and garlic; cook and stir for 2 minutes or until the mushroom is almost tender.

2. Add cream to pan. Bring to the boil. Reduce heat. Simmer for 3-4 minutes or until sauce thickens slightly. Season with pepper. Remove from heat.

3.Stir in parmesan and spinach. Add hot pasta; toss until combined. Spoon into shallow serving bowls. Serve pasta sprinkled with chives.

You can buy diced bacon in the deli or in packets in the deli meats section.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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