1 box whole wheat pasta (I used rigitoni, most people use penne)
1.5 Tablespoons olive oil
1 Tablespoon butter
1/2 cup freshly grated Parmesan
6 pieces turkey bacon chopped
1.5 teaspoons salt
1.5 teaspoons pepper
1/3 cup skim or soy milk
1 egg beaten
3 Tablespoons chopped parsley (optional)
1 cup frozen peas
1/2 cup fresh mushrooms, chopped
- Bring a pot of salted water to a boil, then add the penne pasta
- In a large skillet, sauté turkey bacon until crispy. Then coarsely chop. Place bacon back in the skillet.
- Cook pasta al dente, drain, leaving pasta slightly wet (adds texture and thickness)
- Add the pasta to the skillet with the bacon, add the remaining ingredients and fold until well mixed.
I also added a couple dollops of sour cream to make the sauce creamier and some dried basil and thyme for another dimension of flavor. ENJOY!