Home ] Introduction ] Meat ] Chicken ] [ Pasta ] Fish ] Vegetarian ] Balti ] Sponges ] Pastries ] Cold Puddings ] Sweets ] Biscuits ] Ice Cream ] Cakes ] Bread ] Chutney and Preserves ] Sauces ]

Bacon and Mushroom Pasta Sauce

For 4 servings:


a little pork fat (or oil)

250 g sliced button mushrooms

150 g smoked bacon, cut into 1 cm pieces

4 garlic cloves, pressed



40 g butter

40 g plain flour

400 ml milk

ham stock

15 g blue cheese

40 ml double cream

dash of wine

tsp mustard powder




Cook the bacon and sliced mushrooms in a little pork fat (use oil if not available). Add the garlic and marjoram.


Make a Bechemel Sauce by melting the butter in a saucepan and add the plain flour. Add the milk and a little ham stock a little at a time, stirring all the time until it cooks and thickens. Add the crumbled cheese, a dash of white wine, the double cream and stir. Finally add the mustard powder, pepper and nutmeg.

Now transfer the cooked bacon and mushroom into the sauce, but keep any cooking juices so they can be simmered to reduce them, before pouring into the sauce.

Pour onto cooked pasta (a flat variety). The finished sauce may be frozen.


Blue Cheese, Pepper and Spinach Pasta Sauce

First tried on Richard…

Serves 4

5 oz bacon pieces, diced

1 sweet red pepper, diced

2 cloves of garlic, finely chopped

spinach, finely shredded


1 oz sauce (or plain) flour

oz butter

1 pint milk

6 oz blue cheese / crumbled cheddar cheese

chopped parsley

ground pepper

teasp five spices


Cook the bacon pieces in a saucepan until the fat runs, then drain off the fat and reserve the bacon.

Now cook the red pepper until it is softened, then add the spinach and garlic. Stir from time to time until cooked. Reserve with the bacon.


Put the butter, flour and a little of the bacon fat into the saucepan and stir while heating gently for a few minutes, to form a roux.

Add the milk a little at a time, stirring between additions, and finally simmer gently for 5 minutes.

Now add the cheeses and stir until they are blended into the sauce.


Return all the other ingredients into the sauce.

Add chopped parsley and season with pepper and five spices.


Pour onto cooked pasta (a flat variety). The finished sauce may be frozen.

CraftyPair         You can e-mail us at