Creamy Pasta with Asparagus & Baconare a fun and easy recipe for your kids and family any night of the week.
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 love those recipes that we all grew up with, they are just too good to miss out on.
8 slices bacon – chopped
8 oz. Baby-Bella mushrooms – sliced
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4 cups low-sodium chicken broth
3 cups milk, divided (2 cups and 1 cup)
12 oz. Farfalle pasta (Bowtie pasta)
1 lb. asparagus – trim the tough ends and cut into 1-inch pieces
Salt and pepper to taste
4 oz. cream cheese – softened
2 Tbsp. all-purpose flour
½ cup Parmesan cheese – shredded or freshly grated
Cook the pasta about 3 minutes less than the lowest minutes given on the package – not yet al dente. Drain the pasta, rinse, and set aside.
In a 12-inch nonstick skillet or a cast iron skillet (my favorite), cook the bacon until crispy.
Transfer the bacon to a paper towel-lined plate. Pour the bacon grease into a bowl – do not discard because you will need some later.
Using the same pan from the bacon, heat to medium heat, add the mushrooms, and season lightly with salt and pepper.
Cook the mushrooms until browned and the liquid is mostly evaporated – 4 to 5 minutes. Transfer to the same plate as bacon.
In a larger pot, add the broth, 2 cups of milk, the pasta, ½ tsp. salt and ¼ tsp. 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 to 5 minutes – until the asparagus is tender and the pasta is al dente but still slightly firm (it will continue to cook). There will be a bit of liquid left; that is how it should be as it will help make the creamy sauce in the next step.
In a blender, combine 1 cup of milk, cream cheese, and flour and blend until completely smooth.
Slowly add the mixture to the pot while stirring quickly to combine. Simmer for a couple of minutes until the sauce has thickened.
Remove the pot from the heat. Reserve a bit of bacon for a garnish and stir the rest of the bacon with the mushrooms into the sauce.
Stir in the Parmesan cheese.
Plate the pasta and garnish with bacon and more Parmesan cheese, if desired.