Pasta romesco with mushrooms

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I had a craving for pasta, but couldn’t be bothered cooking Bolognese so I threw a few ingredients together and came up with this very yummy dish. I just love chilli, roasted capsicum and bacon together! It’s not everyone’s cup of tea – my husband is not a big fan of capsicum! But I just love the simplicity of the flavours and they work so well together.

Hope you enjoy my pasta dish.

INGREDIENTS:
6 button mushrooms, sliced
1 tablespoon butter
1 teaspoon olive oil
1 onion, diced
2 rashers bacon, thick slices
1 garlic clove, minced
1 teaspoon chilli flakes
¾ cup romesco sauce
Salt & pepper to taste
¾ cup water – divided by 3
300 grams penne pasta
70 grams tasty cheese, grated

To serve:
15 grams Parmesan cheese, grated

METHOD:
In a frypan, saute mushrooms in butter on a medium heat. Remove and set aside. In the same frypan, add the olive oil and fry bacon and onion until onion is translucent. Add garlic and chilli flakes until aromatic, about 1 minute. Add back in mushrooms and stir through romesco sauce, simmering for 10-15 minutes, adding ¼ cup of water every 5 minutes to stop the sauce from thickening.

While sauce is simmering, bring to boil a large saucepan of salted water to the boil. Add pasta and cook until al dente. Drain then add pasta into the sauce and add the tasty cheese. Combine well.

Place in a bowl and serve with Parmesan.

Serves 4-6 people

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