Sun dried tomato, bacon and garlic mushroom pasta
I originally found this recipe on Slimming Eats. I’ve made a few changes to suit my palette. Slightly more tomatoes, double the Canadian bacon, a bit less cheese…Basically I love this but wish it had a bit more sauce to it. It’s a light, summer pasta I will definitely have again and again.
Instead of just one shot of the food I’ve done a series this time. First is my mise en place shot for the mix. Second is my masterpiece. Third is a stock photo I will be selling with copyspace. Finally, I included another lighting setup shot. This lighting is much simpler than my last lighting setup shot. One strobe, one reflector, great light.
Trivia: A pound of garlic cloves can produce 7 to 10 pounds of mature cloves the following summer.
Bonus! This is the setup photo for my mise en place shot. I shot this to give you an idea what went into today’s shoot. Light from the strobe hit the left side of the food. Bounce from the reflector filled in the shadows. Reflector was closer (it loses some light on reflection so closer = more power gained back. It balances the two out to have the reflector about half the distance of the strobe.)
Recipe after the jump!
- 1 box of rotini (or any) pasta (about 400 grams)
- 5-8 slices of sun dried tomatoes
- 4 slices of Canadian bacon
- 1 small onion, chopped or minced
- 2 cloves of garlic, crushed
- 120 ml of chicken stock
- 1/2 cup parmesan cheese
- salt & pepper to taste
- fresh basil
- Boil water for the pasta and cook while working on the sauce. Remove when al dente and set aside.
- Heat 2 cups of water to a boil. Put the sun dried tomatoes in a small glass bowl and pour the boiling water over the tomatoes. Let it sit for 2 mins and drain.
- Spray a frying pan with nonstick spray, add the garlic and onion and stir-fry for 2-3 minutes.
- Add the bacon and mushrooms to the mix and pour in approximately 1/4 of the chicken stock. Reduce and repeat until all the chicken stock is gone and the mushrooms are completely cooked.
- Chop the sun dried tomatoes and mix with some fresh basil. Add this into the stir fry mixture and blend for 1 minute.
- Add the stir fry mix to the cooked pasta and toss the entire mix. Warm if necessary.
- Add salt & pepper to taste, top with grated parmesan and basil.