One Pot Creamy Asparagus and Bacon Pasta
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
American
One Pot Creamy Asparagus and Bacon Pasta
Description
One Pot Creamy Asparagus and Bacon Pasta starts with crisp cooking bacon and sautéing sliced baby bella mushrooms in a bit of bacon grease. Chicken broth, most of the milk, uncooked penne, and seasonings are added to the pan to simmer, cooking the pasta al dente. Asparagus is stirred in near the end to become tender but still firm.
The sauce is finished by blending cream cheese, flour, and the remaining milk to a smooth mixture, then stirring it into the pasta along with Parmesan cheese. This creates a creamy, lightly thickened sauce that clings to the penne, balancing the smoky bacon, umami mushrooms, and fresh, slightly grassy asparagus.
This pasta is hearty and flavorful enough to serve as a main course. Adjustments to broth and cooking times depend on pasta brand and desired sauce consistency. The recipe provides tips on al dente timing and sauce sauciness according to personal preference.
This one-pot method keeps preparation simple and cleanup minimal while combining a creamy sauce, crisp vegetables, and savory bacon in a unified dish.
Ingredients
- 8 lices Bacon chopped
- 8 ounces baby bella mushroom sliced
- 4 cups chicken broth low-sodium
- 3 cups milk divided (meaning you'll use 2 cups at first and 1 cup later in the recipe)
- 12 ounces penne pasta
- 1 pound asparagus tough ends trimmed, cut into 1-inch pieces
- salt to taste
- black pepper to taste
- 4 ounces cream cheese softened
- 2 tablespoons all-purpose flour
- ½ cup Parmesan Cheese
Instructions
- In a 12-inch nonstick skillet or in a large pot, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease. Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes. Transfer to the same plate as bacon.
- To the skillet or pot, add the broth, 2 cups of the milk, the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot. Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still slightly firm (it will cook for a few more minutes later). There will be some liquid left; that's ok as it will help make the creamy sauce in the next step.
- In a blender, process the remaining 1 cup milk, cream cheese and flour until very smooth. Gradually add it to the skillet or pot while stirring quickly to combine. Simmer for a couple of minutes until the sauce has thickened.
- Remove the skillet or pot from the heat. Stir in the bacon and mushrooms, reserving a bit of the bacon to sprinkle on top, if desired. Stir in the Parmesan cheese or sprinkle it on top, also.
Notes
- Adjust penne cooking time based on brand; this recipe suits penne with 11-12 minute cook times. For quicker-cooking pasta, reduce broth initially and add more later if needed.
- To modify sauce thickness, use 3 1/2 cups broth instead of 4 cups for less liquid; the sauce thickens further as the pasta rests.
- Cooking the pasta directly in broth and milk infuses flavor and means no separate boiling or draining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 537kcal | 27% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 495mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
