Mushroom, Spinach and Bacon Pasta

I am a pretty lazy cook. I don’t like spending hours in the kitchen preparing and then cooking food. I want to get in and out of there as soon as I possibly can.

My absolute all time favourite dish is anything to do with pasta. And so naturally, I thought it only fitting to share with you one of the most versatile and quick pasta dishes that I know of. Just last week, I prepared this dish at home. I cooked the sauce separately and served it over rice for my dad who does not eat pasta (there’s that versatility I was talking about). But also, the ingredients in this dish are defiantly interchangeable with probably anything you would like to add or take away. 


  • 1 package of any pasta
  • 250g sliced white button mushrooms
  • 250g chopped raw spinach
  • 1/2 onion
  • 250g diced bacon (or your option of soya)
  • 250ml fresh cream
  • 450ml milk (optional)
  • 2-4 tsbp all purpose flour (optional)
  • 1 chilli (optional)
  • 1 tsbp grated ginger
  • 1 tsbp grated garlic
  • salt and pepper to taste
  • parsley (garnish)



  • Cook the pasta until al dente, drain and set aside. It is important that the pasta is cooked in salty water to ensure that it does not stick together as well as adding some flavour to the pasta itself.


  • Prepare the vegetables. Chop the mushrooms, spinach and onions and set aside.
  • Grate the ginger and garlic.

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  • In a large pot on a medium to high heat, saute the onions, garlic and ginger until the onions are translucent and the raw smell of the garlic and ginger is gone.
  • Add the bacon and cook for about 15 minutes or until it is completely cooked through.
  • Add the mushrooms and spinach and toss until the spinach has wilted and the mushrooms are fully cooked through. This should be about 15 minutes.

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  • Add the cream to the pot and bring to a simmer. Allow the cream to thicken.
  • Add the milk and the flour in steady increments until the sauce is to your desired thickness. The consistency of a soup is preferable, but it is dependent on preference.
  • Combine the cooked pasta with the sauce and allow the pasta to heat through completely  one again.
  • Garnish with chopped parsley.

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Feel free to add your own variants of vegetables and of course this dish could be made vegetarian friendly by removing the bacon and possibly substituting with soya. The possibilities are endless with such a versatile dish.

Bon appetit!


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