666 kcalChorizo, Bacon, Mushroom and Pea Pasta
30 min serves 6
Dairy-Free
27gprotein62gcarbs33gfat
Ingredients
- •12 slices bacon
- •6 chorizo links
- •2 Cloves garlic
- •12 mushrooms
- •1 tablespoon olive oil
- •1 pound pasta
- •1 cup peas
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Method
From foodista.com — read the original
- Put the pasta in a pan and then boil the kettle
- While the kettle is boiling chuck the Chorizo and bacon in a frying pan with the oil on a high heat.
- Put the boiling water from the kettle in the pan of pasta and add salt, pepper and a dash of olive oil. Simmer until done.
- Once the bacon looks like it is about to get crispy add the mushrooms and the garlic. Keep turning at this point to make sure the bacon doesn't burn.
- Just before you drain the past throw the peas in the frying pan with the bacon and turn the heat down to low.
- Drain the pasta and then add the pasta to the frying pan and coat it in the lovely orangey/red oil from the chorizo.
- Serve with some freshly ground pepper.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com