Recipe: Pasta Stir Fry with Pancetta Roasted Red Peppers and Mushrooms

If you follow this blog you already know I love Pasta Stir Frys… I’ve made them for years… it’s a quick and easy meal and a great way to use up odds and ends in the fridge… perfect for on a budget… but don’t tell your guests it’s on a budget because… trust me… these meals are so good and picture perfect.. no one will suspect.

For this Pasta Stir Fry.. I used commercially prepared roasted red peppers, chopped pancetta and mushrooms. For a change of pace… instead of slicing the mushrooms .. I quartered them.. I wanted them to have “presence” in the dish.

For the sauce, I used a light garlic and herb sauce… and sprinkled grated parmesan cheese over the top for the final touch. All I can say.. we devoured it!


I bought roasted red peppers in oil, mine were imported… and chopped them myself.

The sauce can be any sauce of your choosing… we like a garlic and herb sauce… I made mine with non-fat milk… I didn’t want a thick goopy sauce for this.. I wanted it to compliment the dish not over-power it.

I did not add salt to the sauce because of the salt in the pancetta… add salt after tasting it if you prefer.

I found pancetta (an Italian bacon) in the imported section by the deli… it came already chopped. If you can’t find it… you can substitute regular bacon or chopped cooked ham… regular bacon has a stronger flavor so you may want to use less.

This is such an easy and quick meal to prepare… serve it with fresh bread and a salad.. it’s fit for company!

Recipe: Pasta Stir Fry with Pancetta Roasted Red Peppers and Mushrooms

All you need:

For the Pasta:

1 box Bow ties, prepared according to package directions
½ cup chopped roasted red peppers
6 ounces mushrooms, cleaned and quartered
1 pkg (4 ounces) chopped pancetta
Sprinkling of grated Parmesan cheese

For the Sauce:

2 tablespoons flour
2 tablespoons margarine or butter
1 teaspoon garlic powder
1 tablespoons Italian seasoning
2 tablespoons Parmesan cheese
1 ½ cups fat free milk
White pepper to taste

All you need to do:

To make the Sauce:

Make a classic roux by melting the butter in a medium saucepan over medium heat.

Add the flour and stir with a cooking spoon over the heat for about 2 minutes… you want the flour to lose its floury taste.

Add the milk and whisk vigorously with a wire whisk until all the lumps are out of it and it thickens (about 4-5 minutes).

Add the garlic powder, Italian seasoning, and 2 tablespoons Parmesan cheese
Add pepper to taste.

Set aside.

To make the Pasta Stir Fry:

In a large skillet, over medium heat, cook the pancetta stirring occasionally until some fat has been rendered.

Add the mushrooms and cook for 5 minutes, stirring occasionally.

Add the pasta and roasted red peppers and cooking, stirring well, for about 5 minutes.

Add the sauce and toss well.

Sprinkle with Parmesan cheese.

Serve immediately.

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