Creamy Mushroom and Bacon Whole Wheat Pasta
A hearty whole wheat pasta dish with crispy bacon, earthy mushrooms, fresh spinach, and a rich, wine-infused sauce brightened with herbs.
Ingredients
- 6 slices bacon, chopped
- 1 large tomato, diced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 2 shallots, finely chopped shallots
- 12 oz mushrooms, sliced
- 3 tablespoons whole wheat flour
- 1/2 cup dry red wine
- 1 cup water
- 1 cup chicken stock
- 2 tablespoons fresh chives, chopped
- 1/4 cup fresh basil leaves, torn
Instructions
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add olive oil to the skillet if needed, then sauté shallots and garlic until fragrant and translucent, about 2-3 minutes.
- Add sliced mushrooms and cook until browned and their moisture evaporates, about 7-8 minutes.
- Sprinkle whole wheat flour over the mushroom mixture and stir well to combine. Cook the flour for 1-2 minutes to remove the raw taste.
- Slowly pour in the dry red wine, scraping the bottom of the skillet to deglaze and combining it with the flour and mushrooms.
- Add the water and chicken stock, stirring constantly until the sauce thickens slightly, about 5 minutes.
- Stir in the diced tomato and fresh spinach and cook until spinach wilts, about 2 minutes.
- Return the cooked bacon to the skillet and mix gently to combine and warm through.
- Season the sauce with black pepper to taste.
- Cook whole wheat pasta separately according to package instructions, then drain.
- Toss the cooked pasta with the mushroom and bacon sauce until evenly coated.
- Garnish with chopped chives and torn basil leaves before serving warm.
