A quick creamy tagliatelle pesto dish cooked with bacon and mushrooms tossed with creamy sauce...so tasty and yummy and you won't believe it's gluten-free and dairy-free.
It takes just a handful of ingredients and fifteen to twenty minutes to make this mouth-watering indulgent rich creamy tagliatelle. This dinner is for those days when nothing but a creamy pesto pasta will do!
A winning free-from dish - a mouth-watering creamy tagliatelle pasta tossed with pesto, bacon and mushrooms. This must be the best Italian recipe we have ever eaten. We could eat this every single day.
My family love pesto, and mushroom and bacon is our favourite. This combination goes down a treat. Since we love the keto diet, pasta is rarely eaten in our house because of the carbohydrate content, so to make it a little healthier we use gluten-free tagliatelle.
To make it more keto, you could use pea pasta but this is an acquired taste and isn't to everyone's liking.
I am always inventing pesto recipes and one dish I particular enjoy cooking is my Creamy Chicken Pesto - recipe coming soon!
Creamy Tagliatelle Pesto Preparation
This must be the best tagliatelle recipe we have ever eaten. As always, I suggest to use good quality oils for this recipe such as this Extra Virgin Olive Oil, never use vegetable oils.
You will need a powerful food processor or blender for the pesto, I used my Artisan Kitchen Aid. You will also need a deep pan to boil the tagliatelle and a small pan to saute the bacon and mushtooms. For more info check out Reviews of Kitchen Appliances We Use and Recommend!
Recipe Notes And Recommendations
To make it even healthier, try adding a little spinach and/or green beans, or swap the bacon for chicken. Which ever combination you use, you'll find this recipe will go well with so many other foods such as grilled meats, roasted vegetables to make it super-healthy or as a stand alone dish.
I highly recommend serving this pesto dish with grated Parmesan. If you're vegan use dairy-free Parmesan cheese.
This is an absolute winner of a dish, so what are you waiting for?
Free-From Creamy Tagliatelle Pesto Tossed With Bacon and Mushroom
- 200 g Gluten-free tagliatelle
- 100 g Sliced mushrooms
- 100 g Cubed or strips of bacon
- 2 cloves Chopped garlic
- 15 g Pine kernels
- 50 g Fresh basil leaves
- 60 g Extra virgin olive oil
- 30 g Parmesan cheese - freshly grated
- Splash of Coconut Cream (optional)
Fresh Pesto (you can make this in advance)
We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
Add the basil leaves (but keep some for the presentation) and blend to a green paste.
While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
Bring a pot of salted water to the boil and cook your tagliatelle al dente.
Use the cooking time of the pasta to sauté your bacon strips and mushrooms.
After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
Present the dish with some fresh basil leaves and parmesan on top.
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