Creamy homemade pasta sauce? Check. Starchy delicious pasta? Check. Fresh, crisp summer vegetable? Check. Salty, crispy bacon? Check. Need I say more?
This Creamy Garlic Pasta with Asparagus and Bacon dish is perfect for a light, yet filling meal on a warm spring or summer weeknight. Though it creates a lot of dirty dishes, it’s 100% worth the mess!
The Creamy Garlic Sauce
Sometimes pasta sauce can be too heavy and it feels more like a winter or fall pasta dish. This sauce though is lighter, while still being super creamy and flavorful.
You can even use a dairy-free milk and omit the cream cheese to make this a dairy-free option.
Asparagus or Another Vegetable?
Don’t have asparagus on hand? Or don’t feel like making your pee smell for the next 12 hours? Ha! Feel free to use whatever green veggie you have on hand. Ideas include – green beans, broccoli, spinach. Follow the same instructions as below for one of the above mentioned vegetables.
Storage & Servings
This recipe serves 2 with enough leftover for 2 lunch-sized portions. When reheating, I recommend microwaving in 30 second intervals and stirring in between until hot. Warning – The bacon will not be crispy when reheating. You can always top with fresh bacon and parmesan cheese to make it more “fresh” tasting. Best enjoyed within 2 days of cooking.
Ingredients
- 4 stripes of bacon
- 8 ounces of rotini pasta noodles
- 1.5 c of asparagus – cut into 1-2 inch pieces
- 1 tbsp olive oil
- ½ c red onion – finely diced
- 4 cloves of minced garlic
- 2 tbsp all-purpose flour
- ¼ c of chicken broth – or water
- 1 c milk
- 3 ounces softened cream cheese
- ½ c parmesan cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Bake 4 slices of bacon for 20-22 minutes or until crispy on a baking sheet covered in foil.
- Boil the pasta and cook according to instructions on the box.
- Once the pasta has finished cooking, add in the asparagus. Turn off the heat and cover the pot with a lid.
- Cook asparagus in a closed pot for 3-4 minutes and then drain pasta/asparagus mixture into a strainer.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Add diced red onion and garlic once the skillet is hot and heat until onions are almost clear in color.
- Add flour and chicken broth to the skillet. Whisk until well-mixed.
- Whisk in milk and turn up the skillet heat until the mixture is boiling. Continue whisking until thickened.
- Reduce heat to medium, medium-low and whisk in cream cheese and parmesan cheese until melted.
- Add pasta and asparagus mixture to sauce in skillet and mix well.
- Crumble cooked bacon and stir into pasta.
- Top with a little salt and pepper for added flavor and a sprinkle of grated parmesan cheese. Serve immediately.
