Creamy Mushroom Pasta
- 250g cream cheese
- 200g penne pasta
- 100g mushrooms
- 4 rashers smoked back bacon, or 6 rashers streaky
- 1 small onion, chopped
- 2 teaspoons Mediterranean Herb Rub
- 20g butter
- 1 teaspoon English mustard
- pinch of salt to taste
Cook the pasta as per packet instructions.
Put butter into a saucepan, add bacon and fry on a low heat for 5 minutes, then add the onions and fry for a further 5 minutes. Add the mushrooms, Mediterranean Herb Rub and garlic and fry for another 5 minutes.
Stir in the mustard and cream cheese.
Drain the pasta, reserving some of the liquid, then add the creamy mushroom mixture to the pasta and stir, add a little of the pasta liquid to loosen the sauce.
Season to taste and serve.