Vegetable macaroni a la boscaiola, Italian recipe

If during the week you are in a hurry to prepare food, write down this recipe. The Boscaiola pasta of Italian origin combined in an exquisite sauce mixed with cream, mushrooms and bacon; two ingredients that will please both children and adults.

It is a very complete dish that can even be served as a single dish. A good alternative to the classics macaroni with meat and cheese that will take you scarce 20 minutes serve at the table. Try it and tell us the result!

Ingredients

For two

• 160 gr. macaroni with vegetables
• 100 gr. of mushrooms
• 100 gr. bacon (cut into strips)
• 100 gr. peas
• 240 ml. cream
• A pinch of nutmeg
• Grated cheese

Crafting

In a pot we boil the pasta following the manufacturer's directions, approximately 10 minutes.

While sauté the bacon in a frying pan, adding once it takes color the mushrooms and peas. We cook the mixture for a few minutes so that the flavors blend.

Add to the previous mixture the cream and a pinch of nutmeg and cook over a higher heat for 5 min.

By now the pasta should be ready. We drain it and add it to the pan, cooking for 5 minutes at medium-low heat.

We serve with a little grated cheese.

Notes

The nutmeg is added to subtract the milk flavor from the cream.

I have not added salt; the bacon was salty enough not to need it, we are low salt!

More information - Macaroni with meat and cheese

More information about the recipe