Ok, with the heavy cream & bacon this isn't the lightest dish but really per serving you aren't getting that much. Plus you are eating a lot of spinach & only 2 ounces of pasta. But forget all of that stuff because, this pasta just tastes really good & that's what food is about, right. The sauce is rich thanks to the sherry, cream & mushrooms, it almost tasted like a lighter version of stroganoff sauce. The spinach retains its bright green color & the bacon adds a shot of red making for a dish that looks as good on the plate as it tastes.
Penne with Creamy Spinach, Mushrooms & Bacon
2 slices of bacon, chopped
4 oz brown mushrooms, sliced
2 spring onions, chopped
1/2 T unsalted butter
1 1/2 T all-purpose flour
1/2 c chicken stock
1/2 c heavy cream
1/2 t sherry
salt & pepper
4 cups, loosely packed spinach, torn
4 oz cooked penne
Grated parmesan, optional
In a large skillet cook the bacon over medium heat until crispy. Remove to a paper towel covered plate & set aside.
Add the mushrooms & onions to the pan. Cook until the mushrooms have released all their liquid & the liquid as mostly cooked off. Add the butter & melt. Sprinkle the flour over everything & cook while stirring for 1 minute. Add the chicken stock. Cook while stirring until bubbly & thick. Stir in the cream and sherry. Season to taste with salt & pepper.
Just before serving stir in the bacon & spinach. Cook until the spinach is wilted, a minute or two. Stir in the cooked pasta. Heat through. Serve with parmesan sprinkled on top if desired.
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