Phew! That was a long title for this pasta. I did not know what to call this pasta dish - there were so many components but so easy to whip up too. And did I mention mighty tasty? I love coming up with new pasta dishes with just what I have on hand. Actually I did not know what to make for dinner tonight....peaked in the fridge and away I went.
4 slices of bacon, chopped small
about 1 -1 1/2 cups broccoli florets, cut into small bite sized pieces
2 large crimini mushrooms, diced small
3 minced garlic cloves
1 large leak, sliced, and finely chopped
1 heaping Tblsp. Dijon mustard
1 cup chicken stock
2/3 cup SCD cream or regular cream
salt and pepper
1 tsp. dried Thyme
1 Tblsp. minced Fresh Flat leaf Italian Parsley
1 pkg. Tinkyada Spaghetti Pasta
In a medium saucepan brown the bacon bits on medium heat. Remove to a plate lined with paper towel to absorb any excess renderings. Add the mushrooms to the pan, sauteing until golden. Then add in the leaks, and garlic, sauteing for another 3-4 minutes.
Pour in the chicken stock, scraping up any brown bits, and add the broccoli florets, dried Thyme, salt and pepper, lid on and at a low simmer, for about 4 minutes.
As this is cooking, put on the Pasta to cook as per directions.
Keep the veggies and stock on a low heat, and just before the pasta is done, add in the Dijon Mustard and cream stirring to combine. Pour in a couple of large handfuls of Parmesan cheese, mixing well, drain the pasta and add to the vegetable cream sauce. Toss well, adding in the fresh Flat Leaf Parsley. Serve with a generous sprinkling of the bacon bits and extra Parmesan cheese.