If you are craving a comforting bowlful of pasta, then this bacon, mushroom & tomato pasta dish is for you. With a rich tomato sauce, sauteed pancetta and mushroom, plus a sneaky helping of hidden veg, it’s a delicious dinner I’ve made time and time again for my family.
This pasta dish is nothing fancy, simply comforting home cooking and a rich pasta sauce that’s easy to make without skimping on flavour.
Whether you’re a beginner cook or a seasoned pro, this sauce will fit seamlessly into your weeknight meal rotation, providing a homemade dish that’s both satisfying and straightforward. So, let’s hit the kitchen and whip up a batch of this delightful sauce, proving that good home cooking can be both delicious and gluten free.
Is This Recipe Dairy Free & Lactose Free?
It is indeed! This gluten free bacon, mushroom and tomato pasta recipe is naturally dairy and lactose free. Making it a great dish to share if your household has multiple dietary requirements.
Bacon, Mushroom & Tomato Pasta (GF)
This easy recipe will serve 4 people, and can be easily halved/doubled/tripled if you have more of fewer mouths to feed. The sauce is also freezer friendly, so you can easily stash the extra sauce in the freezer for another day if you are only cooking for 1 or 2 people.
You’ll find a full method below, with some photos under the recipe to help give you a visual guide. If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected]. I’ll get back to you as soon as I can.
If you enjoy this pasta dish, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home bakes in my Cooking Club on Facebook.
Laura xxx
p.s. check out my cookbook for loads more delicious gluten free recipes!
Bacon, Mushroom & Tomato Pasta (GF)
A rich and delicious tomato pasta sauce with mushrooms and bacon (plus some hidden veg). A yummy meal that everyone can enjoy!
Ingredients
- 130g smoked pancetta (in small cubes)
- 250g chestnut mushrooms
- 2 jarred roasted red peppers
- 4 jarred sundried tomatoes
- 2 cloves of garlic
- 500ml tomato passata
- 250-350g (depending on portion sizes needed) gluten free pasta
Instructions
- Panfry the pancetta in a large, high-sided, non-stick frying pan over a medium heat, until the fat has begun to crisp. You may or may not need to add a tbsp olive oil (if the pancetta is especially lean).
- Finely chop the mushrooms and add them to the pan with the pancetta, season with black pepper, and cook over a medium-high heat, stirring-regularly, for 5 minutes.
- Turn the heat down to low and add the garlic cloves, finely minced.
- While the garlic is cooking, add the sundried tomatoes and peppers to a small blender or mini chopped, along with a good slosh of the passata. Blitz until you have a smooth sauce.
- Add the red pepper sauce and the rest of the passata to the pan and bring to an active simmer. Leave to simmer for while you cook your pasta.
- Put your gluten free pasta on to cook, in a large pan of boiling salted water, according to the packet instructions.
- Then drain the pasta, add to the sauce and stir through. Season to taste with salt and pepper, then serve in pasta bowls. Yummy!
For more delicious gluten free dinner recipes, why not bookmark some of my other recipes for later:
Happy cooking! Laura xxx
