Leave it to the recipe developers at Southern Living Magazine to put out a fantastic cookbook now and then. Their latest, Quick-Fix Dinners, is all about putting your weeknight mind to rest. No idea what to make for your hungry crowd? Flip through this book for simple inspirations and the tested and re-tested recipes to make it happen tonight. Try this cabbage, mushroom and bacon pasta — a perfect way to clear out the fridge.
Want to know the secret to creamy pasta dishes? Reserve some of the pasta water before you drain the pasta. When blended into the cheese and the other recipe ingredients, the starchy water helps create a smooth and creamy sauce.
- 4 thick-cut bacon slices, chopped
- 12 ounces uncooked bucatini pasta
- 8 ounces baby portobello mushrooms, sliced
- 1 teaspoon table salt
- 3/4 teaspoon freshly ground black pepper
- 4 cups shredded savoy cabbage (about 1/2 head of cabbage)
- 2 ounces cream cheese, softened
- 2 tablespoons fresh thyme leaves
- 1 ounce Parmesan cheese, shredded (about 1/4 cup)
For the pasta
Bring a large saucepan filled with water to a boil over high.
While the water comes to a boil, cook the bacon in a large skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the pan.
Cook the pasta according to the package directions. Drain well, reserving 1 cup of the pasta cooking water.
Add the mushrooms to the pan, and sprinkle with the salt and pepper. Increase heat to medium-high, and cook, stirring occasionally, until golden, about 8 minutes. Add the cabbage, and cook until the cabbage wilts and just begins to caramelize, about 4 minutes. Add the cream cheese and 1/2 cup of the reserved pasta water, and stir until smooth. Fold in the cooked pasta, and cook until heated through, about 2 minutes. (Stir in more cooking water if needed.) Divide evenly among 4 bowls, and top with the cooked bacon, thyme, and Parmesan.