A quick creamy tagliatelle pesto dish cooked with bacon and mushrooms tossed with creamy sauce…so tasty and yummy and you would not believe it is 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!
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.
Creamy Tagliatelle Pesto Tips
This must be the best tagliatelle recipe we have ever eaten. As always, I suggest to use good quality oils for this recipe, never use vegetable oils.
To make it even healthier, try adding a little spinach and/or green beans, or swap the bacon for chicken. Whichever 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?
We use a Vitamix to prepare this delicious tagliatelle, but you can easily use a good quality blender such as a Magimix that has never failed us. You will also need a deep pan and a small pan.
In our house, we use a combination of blenders and food processors to prepare foods for different recipes. For good kitchen appliances check out Reviews of Kitchen Appliances We Use and Recommend!
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