Creamy Bacon And Mushroom Pasta With Romaine Lettuce - cooking recipe

Ingredients

250 g mushrooms, wiped and cut in half
100 g Romaine lettuce, washed and cut into pieces
4 stems flat leaf parsley
150 g sliced bacon, 6 slices cut into strips
1 tsp oil
400 ml vegetable stock
150 g creme fraiche
400 g conchiglie pasta
50 g hazlenut kernels, halved, dry fried in a pan

Preparation

Heat the oil in a large skillet over medium-high heat. Add the mushrooms and bacon and cook until the bacon is crispy. Remove the mushrooms and bacon to a plate. Add the broth and creme fraiche and bring to a simmer, scraping up the brown bits in the bottom of the pan. Remove from the heat; stir in the parsley and season to taste with salt and pepper.
Meanwhile, cook the pasta according to the package directions. Drain well; stir to remove any water caught in the shells.
Add the pasta and lettuce to the sauce and toss to coat. Serve immediately, garnished with the toasted nuts.