One Pot Creamy Asparagus and Bacon Pasta

Got this recipe from Melskitchencafe.com

One Pot Creamy Asparagus and Bacon Pasta

YIELD: SERVES 6

Different brands of penne pasta will vary in this recipe. The cooking times given in the recipe are for penne pasta that has a package cook time of 11-12 minutes (for al dente). You'll want to adjust accordingly for pasta with shorter or longer cook times (reduce the broth by 1/2 cup to 1 cup if using pasta that has a 7-8 minute cooking time, adding additional broth at the end, if needed).

This makes a fairly saucy pasta as that is our preference; if you want slightly less sauce, consider adding only 3 1/2 cups broth and adding more at the end, if needed. The sauce will thicken even more as the pasta rests.

INGREDIENTS

• 8 slices bacon, chopped
• 8 ounces baby bella mushrooms, sliced
• 4 cups low-sodium chicken broth
• 3 cups milk, divided (meaning you'll use 2 cups at first and 1 cup later in the recipe)
• 12 ounces penne pasta
• 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
• Salt and pepper to taste
• 4 ounces cream cheese, softened
• 2 tablespoons all-purpose flour
• 1/2 cup Parmesan cheese

DIRECTIONS

1. In a 12-inch nonstick skillet or in a large pot, cook the bacon until crispy. Transfer the bacon to a paper towel-lined plate and drain all but a teaspoon of the bacon grease. Over medium heat, add the mushrooms and season lightly with salt and pepper; cook until the mushrooms are browned and the liquid is mostly evaporated, 4-5 minutes. Transfer to the same plate as bacon.
2. To the skillet or pot, add the broth, 2 cups of the milk, the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a vigorous simmer and cook for about 8-9 minutes, stirring occasionally and moderating the heat so the mixture simmers but doesn't stick to the bottom of the pot. Stir in the asparagus and cook for another 4-5 minutes, until the asparagus is tender and the pasta is al dente but still slightly firm (it will cook for a few more minutes later). There will be some liquid left; that's ok as it will help make the creamy sauce in the next step.
3. In a blender, process the remaining 1 cup milk, cream cheese and flour until very smooth. Gradually add it to the skillet or pot while stirring quickly to combine. Simmer for a couple of minutes until the sauce has thickened.
4. Remove the skillet or pot from the heat. Stir in the bacon and mushrooms, reserving a bit of the bacon to sprinkle on top, if desired. Stir in the Parmesan cheese or sprinkle it on top, also.