So My Other Half has been pretty impressive lately. He’s cut out beer, bread, pasta and potatoes almost entirely. He feels way better and I’m proud of him, but I am missing pasta SO MUCH. There is nothing more comforting to me than a big bowl of pasta!
Also, I have a serious love affair going on for mushrooms at the moment. At my friend’s wedding on the weekend, I probably ate 10 mushroom caps stuffed with goat cheese. They were absolutely delicious.
I’ve made this easy pasta pretty regularly since I first blogged about it in 2011. I’m all about the “naked” sauces that are olive oil and garlic-based. Even on my pizza and flatbread, I rarely use tomato sauce anymore. I’m just into it. This pasta has cream in it, but you can barely tell.
A couple pointers – first, if you don’t have fresh thyme sprigs, you can use 1 tsp of dried thyme. Won’t affect the recipe too much. Also, if you’re super lazy (I am!), my friend Jessica over at How Sweet Eats has a one-pot option that is very similar. Just add bacon!
- 4 slices bacon, diced
- 1 small onion, finely chopped
- 2 fresh thyme sprigs
- 340 g sliced mushrooms
- Salt & pepper, to taste
- 1 cup chicken broth
- 1 bunch Swiss chard, stemmed and leaves chopped
- 3/4 cup cream (I used table cream)
- 4 cups linguine or other pasta
- 1 cup Parmesan, grated
- In a large frying pan, cook bacon until crisp. Remove bacon with a slotted spoon. Add onion and thyme and cook until soft. Stir in mushrooms and season with salt and pepper. Once no liquid remains, add chicken broth and swiss chart. Cook until tender, and then add cream. Discard thyme. Meanwhile, cook pasta. Before draining, reserve 1/2 cup of cooking water.Add pasta to mushroom mixture and toss with half the Parmesan. Add cooking liquid as needed to bring it all together. Top with remaining cheese.
- Adapted from Canadian Living