This pasta dish is a delicious combination of fresh asparagus and bacon, with a light cream sauce that’s perfect for summer. The flavors blend together beautifully, and it’s so easy to make!
This creamy pasta with asparagus and bacon recipe is the perfect comfort food. The asparagus gives the dish a beautiful green color, while the bacon adds a delicious smoky flavor. This dish is sure to please everyone at your table.
Looking for a delicious and easy pasta dish to make for dinner tonight? Look no further than this Creamy Pasta with Asparagus and Bacon recipe! This dish is packed with flavor, thanks to the creamy sauce, crispy bacon, and fresh asparagus. Plus, it comes together in just 30 minutes, making it the perfect weeknight meal. Serve it with a side of crusty bread for mopping up all the delicious sauce.
I love asparagus, especially when it’s incorporated into delicious dishes. My children don’t like asparagus, but they love Creamy Pasta With Asparagus & Bacon – they believe bacon makes everything better.
I have been guilty of buying asparagus and putting it in the fridge drawer. Then, when it is only a few days old, finding it again is a common occurrence. This dish is also great with fresh green beans. This is a great way to get your family to eat vegetables, especially if they have discerning palates. The creamy sauce complements the vegetables perfectly.
To complement the bacon and Parmesan, I like to add garnish. I take fresh herbs from my herb garden and chop them up before adding them to the pasta. Next, I slice a lemon and squeeze some juice over the pasta. It is wonderful to have the added color and freshness from the herbs combined with the brightness of lemon.
Ingredients
8 slices of bacon – chopped
8 oz. Baby-Bella mushrooms – sliced
4 cups low-sodium chicken broth
3 cups of milk divided into 2 cups and 1 Cup
12 oz. Farfalle pasta (Bowtie pasta)
1 lb. asparagus – Trim the ends and cut into 1-inch pieces
Salt and pepper to your liking
4 oz. cream cheese – softened
2 Tbsp. all-purpose flour
1/2 cup Parmesan cheese, shredded or freshly grated
Directions
The package suggests cooking the pasta for 3 minutes less, but it is still al dente. Rinse the pasta and place it aside.
Cook the bacon in a nonstick 12-inch skillet or cast-iron skillet (my favorite), until crisp.
Transfer the bacon to a plate lined with paper towels. Put the bacon grease in a bowl. You will use it later.
Heat the bacon in the same pan as the mushrooms. Season with salt and pepper.
Cook the mushrooms for 4 to 5 minutes, or until they are golden brown and most of the liquid has evaporated. Transfer the mushrooms to the same plate with bacon.
Add the broth, 2 cups milk, and 1/2 teaspoon of salt to a large pot. Salt and 1/4 teaspoon. pepper.
Allow the mixture to simmer for 8-9 minutes. Stir occasionally, and reduce heat to ensure the mixture doesn’t stick to the bottom.
Cook the asparagus for 4 to 5 more minutes. The pasta will remain firm but tender. You will have some liquid leftover. This is normal as it will help you make the creamy sauce in step 2.
Blend 1 cup milk, cream cheese, flour, and water in a blender until smooth.
Slowly add the mixture into the pot, stirring constantly to combine. Let the sauce simmer for about a minute to thicken.
The pot should be taken off the heat. As a garnish, reserve a little bacon. Stir the remaining bacon and mushrooms into the sauce.
Mix in the Parmesan cheese.
Garnish the pasta with bacon or more Parmesan cheese if you like.
Notes* Pasta Farfalle is a family favorite so I keep it in stock. It will work well with any other type of pasta unless it is very small. Penne pasta is a great choice.
* Sauce – This is a sauce that is rich in flavor and is what we prefer for our pasta dishes. You can reduce the amount of broth by adding 3 1/2 cups. If necessary, you can add more broth at the end. The sauce will thicken as the pasta sits.
* Asparagus – If you don’t have asparagus, fresh green beans work great.
* Garnish – I recommend adding some bacon and Parmesan to the dish for an extra flavor. It makes the pasta pop by adding chopped fresh herbs to the pasta and a squeeze of fresh lime juice.
Conclusion:
This creamy pasta with asparagus and bacon recipe is the perfect weeknight meal. It’s easy to make, and it’s packed with flavor. Plus, it’s a great way to use up any leftover bacon you might have. If you’re looking for a quick and easy meal that will please everyone, this is the recipe for you.
Ingredients
- 8 slices of bacon – chopped
- 8 oz. Baby-Bella mushrooms – sliced
- 4 cups low-sodium chicken broth
- 3 cups of milk divided into 2 cups and 1 Cup
- 12 oz. Farfalle pasta (Bowtie pasta)
- 1 lb. asparagus – Trim the ends and cut into 1-inch pieces
- Salt and pepper to your liking
- 4 oz. cream cheese – softened
- 2 Tbsp. all-purpose flour
- 1/2 cup Parmesan cheese, shredded or freshly grated
Instructions
The package suggests cooking the pasta for 3 minutes less, but it is still al dente. Rinse the pasta and place it aside.
Cook the bacon in a nonstick 12-inch skillet or cast-iron skillet (my favorite), until crisp.
Transfer the bacon to a plate lined with paper towels. Put the bacon grease in a bowl. You will use it later.
Heat the bacon in the same pan as the mushrooms. Season with salt and pepper.
Cook the mushrooms for 4 to 5 minutes, or until they are golden brown and most of the liquid has evaporated. Transfer the mushrooms to the same plate with bacon.
Add the broth, 2 cups milk, and 1/2 teaspoon of salt to a large pot. Salt and 1/4 teaspoon. pepper.
Allow the mixture to simmer for 8-9 minutes. Stir occasionally, and reduce heat to ensure the mixture doesn’t stick to the bottom.
Cook the asparagus for 4 to 5 more minutes. The pasta will remain firm but tender. You will have some liquid leftover. This is normal as it will help you make the creamy sauce in step 2.
Blend 1 cup milk, cream cheese, flour, and water in a blender until smooth.
Slowly add the mixture into the pot, stirring constantly to combine. Let the sauce simmer for about a minute to thicken.
The pot should be taken off the heat. As a garnish, reserve a little bacon. Stir the remaining bacon and mushrooms into the sauce.
Mix in the Parmesan cheese.
Garnish the pasta with bacon or more Parmesan cheese if you like.
Notes* Pasta Farfalle is a family favorite so I keep it in stock. It will work well with any other type of pasta unless it is very small. Penne pasta is a great choice.
* Sauce – This is a sauce that is rich in flavor and is what we prefer for our pasta dishes. You can reduce the amount of broth by adding 3 1/2 cups. If necessary, you can add more broth at the end. The sauce will thicken as the pasta sits.
* Asparagus – If you don’t have asparagus, fresh green beans work great.
* Garnish – I recommend adding some bacon and Parmesan to the dish for an extra flavor. It makes the pasta pop by adding chopped fresh herbs to the pasta and a squeeze of fresh lime juice.
Notes
This creamy pasta with asparagus and bacon recipe is the perfect weeknight meal. It’s easy to make, and it’s packed with flavor. Plus, it’s a great way to use up any leftover bacon you might have. If you’re looking for a quick and easy meal that will please everyone, this is the recipe for you.
