German Egg Pasta in Thyme scented Cream Sauce with Portobello Mushrooms and Double Smoked Bacon

Another Superfood staple for today’s recipe Portobello Mushrooms are a great substitute for meat and a great source of vitamin B, Copper and Selenium. They also contain antioxidants and natural anti-inflammatories. Portobellos are also low in carbs and provide fibre. Health benefits: helping in maintaining cholesterol, blood sugar and blood pressure level; regulates hormonal balance. Portobellos are used in various great recipes: grilled, stuffed, in pizzas, pastas, soups etc.

Ingredients

• 500g German Egg Noodles

• 4 pc Portobello mushrooms (peeled, gills removed and sliced)

• 1 red or orange pepper (julienne)

• 150g double smoked bacon, diced

• 1/2 bunch green kale chopped 

• 2 cloves garlic, minced

• 2 fresh thyme sprigs

• 1/2 tsp chilli flakes

Cream sauce (Béchamel) 

• 2 tbsp butter 

• 2 tbsp all-purpose flour

• 2 cups milk warmed milk

• 1/2 cup favourite cheese (optional)

• 2 cloves garlic, minced

• 2 sprigs fresh thyme, leaves removed from stem

• Salt & Pepper to taste

Method

Prepare Cream (Béchamel) Sauce ahead of time

Melt butter on medium high- heat. Add flour and start whisking for about 1-2 minutes to cook the taste of flour out.Add minced garlic and thyme. Add 1 cup of warm milk slowly to prevent lumps and keep stirring. After 1 minute the sauce will start to thicken, then remained 1 cup of milk and keep stirring. The sauce will start reheating and become thicker within 3-5 minutes (depending on your stove). Finish with salt and pepper to taste. If you used salted butter, then reduce salt level.

Béchamel is used in variety of pasta recipes and in gratins (mac&cheese). With some additions of different herbs and spices you can make a great twist of flavours.

Vegan option , substitute butter with coconut oil and milk with non- dairy milk (almond or soy)

Place dry egg noodles in boiling salted water and cook until Al dente (this particular pasta about 5 minutes). Drain cooked pasta and set aside. Start frying diced bacon until golden and add minced garlic. Place sliced portobellos, peppers and kale and keep sautéing vegetables for 1-2 minutes. Add fresh thyme, dry chilies and Béchamel sauce. Season to taste. Combine pasta with the sauce and top with your favourite cheese. Enjoy!