Creamy & full of flavour with bacon, mushrooms and sundried tomatoes to make your tastebuds scream!


  • 250 g mushrooms sliced (about 2 handfuls)

  • 4 small rashers bacon

  • 2 tablespoons sundried tomato pesto

  • 1 teaspoon red curry paste (leave out if you dont like spicyness)

  • .5 of 1 can (large) carnation milk

  • 1 small red capsicum

  • handful of rocket or baby spinach

  • parmasan cheese to sprinkle over at end

  • enough of your favourite pasta for 2 peopl (spaghetti works best)


  • 1.

    Cook spaghetti according to packet instructions.

  • 2.

    Heat a little oil in a fry pan

  • 3.

    Add mushrooms and bacon

  • 4.

    Cook until mushrooms are darker and bacon is slightly crispy.

  • 5.

    Add some carnation milk a little at a time.

  • 6.

    Add pesto and curry paste

  • 7.

    Mix well.

  • 8.

    Add more carnation milk at this stage if the taste is too rich.

  • 9.

    Add sliced capsicum now so it does not become soft.

  • 10.

    Serve whilst capsicum still crispy.

  • 11.

    Leave on very low heat so carnation milk does not evaporate but so that it thickens to a creamy consistency.

  • 12.

    Serve over pasta.

  • 13.

    Add some rocket or baby spinach and some parmasan cheese to taste.


remove bacon to make this a vegetarian dish

you can add some chicken breast to this dish if you like. if you do, reduce the amount of bacon by half.
Can also be served without the pasta as a sauce for chicken to be served with a salad for the carb concious

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