Truth is, this recipe might seem awfully familiar, as really the key ingredients are pretty dang similar to those in the simple Penne Carbonara I showed you. In fact, bar a couple of quantity changes, I think there's really one one ingredient subbed in and out (mushroom pate for Parmesan)- and even then we grated a little Parmesan on top! The thing is, it's such a good base recipe for a whole host of pasta dishes, it's handy to have it up your sleeve. If you like pesto, you could sub that in for the mushroom pate and have a creamy pesto sauce, or if you like a creamy tomato sauce... are you starting to get the idea?!
But to show you just how easy it is, here's how to make it into the best mushroom pasta....
Creamy Mushroom Pasta
200g penne pasta
4 tblspns Mushroom Pate
1/2 Cup Creme Fraiche
75g bacon, finely chopped (actually I snip it with kitchen scissors, so much easier!)
Half an onion, finely chopped
Handful of peas (fresh or frozen)
Handful of grated Parmesan
Salt and pepper, to season
2) While the pasta is cooking, in another large pan heat the oil and add the bacon. Cook on a medium heat until any fat has rendered and the bacon is starting to turn golden. Add in the onion and salt and pepper, and cook until the onion has softened.
3) By this point the pasta and peas should be ready. Drain and set aside.