Bacon Mushroom Cavatappi

By amybites

Calories 454.1 // Total Fat 11.8 g // Saturated Fat 6.3 g // Polyunsaturated Fat 0.7 g //
Monounsaturated Fat 3.1 g // Cholesterol 31.4 mg // Sodium 569.1 mg // Potassium 447.8 mg // Total Carbohydrate 62.7 g // Dietary Fiber 5.8 g // Sugars 7.9 g // Protein 25.2 g

Ingredients

• 8 ounces dry cavatappi noodles
• 4 slices bacon, sliced in 1" pieces
• 1 onion, diced
• 4 ounces baby bella mushrooms, sliced
• 1 cup frozen peas
• 4-6 ounces baby spinach
• 4 ounces part-skim mozzarella cheese, shredded
• 1 ounce asiago cheese, shredded
• 1 1/2 cups 1% or skim milk
• 2 Tablespoons all-purpose flour
• 1/4 cup low-sodium chicken broth
• Salt & pepper

Details

Servings 4
Adapted from amybites.com

Preparation

Step 1

1. Cook pasta according to package directions until al dente. While pasta cooks, cook bacon in a large skillet over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and place on a paper towel-lined plate to drain. Reserve about 2 Tablespoons of bacon fat in the skillet; discard the remainder or set aside for another use.

2. Add onion and mushrooms to skillet with bacon fat and cook until onions are translucent and mushrooms are brown, about 5 to 7 minutes. Lower heat to medium-low, then add peas and spinach to skillet and cover; cook until spinach is wilted, about 3 to 4 minutes.

3. While vegetables cook, start the sauce in a saucepan. Whisk together milk and flour and add to saucepan; stir in broth. Cook milk mixture over medium-high heat until boiling. Continue to cook another 1-2 minutes until thickened. Remove from heat and stir in cheeses until melted. Add salt and pepper to taste; keep warm until pasta is done.

4. When pasta is done, drain and return to pot. Add vegetable mixture to pasta and stir until combined. Pour cheese sauce over the pasta and stir until all pasta is evenly coated. Stir in bacon or sprinkle on top to serve.