Ingredients for Pasta Maldonado
- 2 tablespoons olive oil
- Onion
- Garlic Cloves
- Back Bacon
- Condensed Mushroom Soup
- 1 teaspoon Worcestershire sauce
- King Oyster Mushrooms
- Salt And Pepper
- Fusilli
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How to Make Pasta Maldonado
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook until softened, about 3 minutes.
- Add 4 ounces of diced bacon and cook until crispy, about 5-7 minutes. Remove bacon and set aside, reserving 1 tablespoon of bacon grease in the pan.
- Pour in 10.75 ounces (1 can) of condensed cream of mushroom soup. Add 1/2 cup of water and 1 teaspoon Worcestershire sauce. Bring to a simmer.
- Add 8 ounces of sliced mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 10 minutes, or until mushrooms are tender.
- Meanwhile, bring a large pot of salted water to a boil. Add 8 ounces of fusilli pasta and cook according to package directions, about 7-8 minutes, until al dente.
- Drain the pasta and add it to the saucepan with the mushroom sauce. Stir in the reserved crispy bacon.
- Mix thoroughly to combine. Taste and adjust seasonings as needed.
- Serve immediately and garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
20g
Fat
9g
Carbs
5g
