Creamy Pasta with Bacon, Peas and Mushrooms

  • 10MINS
  • 20MINS
  • 576KCAL

This Creamy Pasta with Bacon, Peas and Mushrooms is a tasty, slimming friendly dinner for anyone counting calories or following plans like Weight Watchers!

Easy Peasy Creamy Pasta with Bacon, Peas and Mushrooms pinchofnom.com
4

NutritionPer Serving

  • Calories576
  • Carbs14g
  • Protein19g
  • Fat5g
  • Saturates2g
  • Sugars5g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

There is nothing better than a creamy pasta dish to feel like you have truly indulged. Combining this creamy pasta with crispy bacon, nutty mushrooms and the sweetness of the humble garden pea feels so naughty you might forget your calorie counting all together!

Our Creamy Pasta with Bacon, Peas and Mushrooms has been created for our fellow pasta fiends and carb lovers!

You can enjoy a bowl full or make a smaller portion to serve with a leafy salad. We also think that swapping out the bacon for salty halloumi would make an equally delicious vegetarian option.

What diets is this Creamy Pasta with Bacon, Peas and Mushrooms suitable for?

This Creamy Pasta with Bacon, Peas and Mushrooms recipe can be made vegetarian as long as you swap out the following ingredients for vegetarian versions;

  • Bacon – swap for vegetarian bacon style slices or halloumi
  • Parmesan

It can also be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Pasta

Don’t feel left out if you require a dairy free version, this recipe can be made dairy free by swapping out the following ingredients for dairy free versions.

  • Cream cheese
  • Parmesan

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Creamy Pasta with Bacon, Peas and Mushrooms recipe?

  • You need to count 15 Points per portion of this Creamy Pasta with Bacon, Peas and Mushrooms recipe if you’re on WW Green.
  • You need to count 13 Points per portion of this Creamy Pasta with Bacon, Peas and Mushrooms recipe if you’re on WW Blue.
  • You need to count 13 Points per portion of this Creamy Pasta with Bacon, Peas and Mushrooms recipe if you’re on WW Purple.

Do you need any special ingredients to make this Creamy Pasta with Bacon, Peas and Mushrooms recipe?

This post contains affiliate links. Find out what this means.

This recipe contains no special ingredients.

How many calories are in this Creamy Pasta with Bacon, Peas and Mushrooms?

There are 576 calories per portion in this Creamy Pasta with Bacon, Peas and Mushrooms, which means it falls into our Special Occasion category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Creamy Pasta with Bacon, Peas and Mushrooms is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Boil the pasta as per the instructions on the packet.

Step 2

Cut the bacon into strips, ensuring any fat is removed. To a non-stick saucepan, add the bacon and mushrooms and cook on a moderate heat until tender. Add the garlic and cook for a further couple of minutes, keeping a close eye on it to ensure the garlic does not burn.

Step 3

Add the frozen peas and stir well. Season generously with pepper and salt – remembering that the bacon can be salty. Turn down the heat to low, and stir in the Lightest Philadelphia and parmesan. Do not let it boil or the cheese will burn.

Step 4

Once the pasta is cooked, add to the sauce and stir to coat all of the pasta – enjoy!

What can I serve with this Creamy Pasta with Bacon, Peas and Mushrooms?

Greek Salad pinchofnom.com
Easy Peasy
  • 10MINS
  • 94KCal
Cheesy Garlic Bread pinchofnom.com
Easy Peasy
  • 20MINS
  • 85KCal
Tomato, Basil and Mozzarella Salad pinchofnom.com
Easy Peasy
  • 10MINS
  • 196KCal

How do you know when this Creamy Pasta with Bacon, Peas and Mushrooms recipe is cooked?

Cook the pasta according to the instructions on the packet usually dried pasta is cooked between 10-12 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Creamy Pasta with Bacon, Peas and Mushrooms in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Creamy Pasta with Bacon, Peas and Mushrooms in the fridge for approximately 3 days or so.

Can I freeze this Creamy Pasta with Bacon, Peas and Mushrooms?

We do not recommend freezing this recipe.

How do I reheat this Creamy Pasta with Bacon, Peas and Mushrooms?

From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

PRE-ORDER our third Cookbook NOW

Creamy Pasta with Bacon, Peas and Mushrooms

This Creamy Pasta with Bacon, Peas and Mushrooms is a tasty, slimming friendly dinner for anyone counting calories or following plans like Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 576
  • Carbs 14G
WW Points
  • 15 Green
  • 13 Blue
  • 13 Purple

Ingredients

  • 200 grams pasta bows
  • 110 grams Lightest Philadelphia
  • 2 cloves garlic crushed
  • 150 grams frozen peas
  • 150 grams mushrooms sliced
  • 4 rashers bacon medallions
  • 5 grams parmesan grated finely

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Boil the pasta as per the instructions on the packet.
  2. Cut the bacon into strips, ensuring any fat is removed. To a non-stick saucepan, add the bacon and mushrooms and cook on a moderate heat until tender. Add the garlic and cook for a further couple of minutes, keeping a close eye on it to ensure the garlic does not burn.
  3. Add the frozen peas and stir well. Season generously with pepper and salt - remembering that the bacon can be salty. Turn down the heat to low, and stir in the Lightest Philadelphia and parmesan. Do not let it boil or the cheese will burn.
  4. Once the pasta is cooked, add to the sauce and stir to coat all of the pasta - enjoy!

LOOKING FOR SLIMMING WORLD SYNS?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Creamy Pasta with Bacon, Peas and Mushrooms recipe? Tag us!

PRE-ORDER our third Cookbook NOW

If you like these…try these

Creamy Tomato Vodka Pasta pinchofnom.com
Easy Peasy
  • 20MINS
  • 463KCal
BLT Pasta Salad pinchofnom.com
Easy Peasy
  • 20MINS
  • 448KCal
Creamy Cajun Chicken Pasta pinchofnom.com
Easy Peasy
  • 35MINS
  • 389KCal

26 comments

See what others have to say

Alison WilliamsFriday 11th September 2020

Wow! This is amazing. I’ve just made it using left over gammon instead of bacon. It’s so simple to make and so so tasty. I will definitely be making this again.

Reply

    HollyFriday 11th September 2020

    Hi Alison, so glad you enjoyed this recipe! The left over gammon instead of bacon sounds like a great alternative!

    Reply

LisaSunday 16th February 2020

Is this dish a weekly indulgence or everyday light?

Reply

    Sharon FitzpatrickMonday 11th May 2020

    Hi Lisa , thanks for your question. This recipe falls into the special occasions category as it contains 576 calories.

    Reply

MrsredTuesday 14th January 2020

Can you use quark instead of Philadelphia?

Reply

    Steve CowderoyWednesday 20th May 2020

    Hi Mrsred, thanks for getting in touch with us. You could use the Quark in place of the Philadelphia, but I would recommend adding it at the last minute to avoid it splitting. Hope this helps.

    Reply

Julie GriggsSaturday 20th July 2019

This sounds amazing will give it ago in the week thanks guy’s

Reply

    Sharon FitzpatrickFriday 8th May 2020

    Hi Julie, thankyou and hope you enjoyed making this recipe!

    Reply

Gemma LouiseThursday 20th June 2019

Hello
I was just wondering if you can freeze this dish?

Many thanks!

Reply

    Emma TMonday 1st July 2019

    Hi Gemma,

    I don’t think it would be a good dish to freeze as I think it would come out a little dry when defrosted and lose the creamy sauce ????

    Reply

Claire LambertThursday 30th May 2019

Has anyone tried making this with blended cottage cheese? The lightest Philly we can get in Australia still has 12.7 % fat so I’m trying to think of a lighter alternative.

Reply

    Emma TThursday 20th June 2019

    Hi Claire,

    I would think that should work! Try it on a very gentle heat though as cottage cheese may be more likely to split ????

    Reply

WendyMonday 23rd July 2018

I am going to cook this for tea tonight.
It’s looks like my kind of food.
I am going to use laughing cow extra light and crumble some Cheshire cheese to finish.
Thanks

Reply

Emily CliffordTuesday 3rd July 2018

Could you use dairylea cheese spread instead of Philadelphia??
Just trying to use up what I have in the cupboards….

Reply

AmandaWednesday 7th March 2018

Hi guys I have bought some of the garlic and herb cooking quark from asda , has any one tried it? Do you know if it needs to go in at the last min so it doesn’t split or is it ok on the heat? Xxx

Reply

natalie rutherfordSaturday 27th January 2018

I made this and Taste was nice.. but it was quite dry and I followed instructions to a T.. any tips??

Reply

Pearl McnallyTuesday 5th December 2017

Can this be frozen ?xx

Reply

EmmaMonday 2nd October 2017

Made this for tea tonight! It was amazing but wasn’t on plate enough for a picture – will try and get one next time! Easy, quick, cheap and very yummy! Thank you as always x

Reply

Margaret keeryTuesday 19th September 2017

Can’t wait to cook this. Oops just realised don’t have parmesam cheese can I use cheddar in the mean time.

Reply

SerenaMonday 21st August 2017

Made this yesterday absolutely loved had it 2 days in a row keep it up guys you have some great recipes thank you

Reply

    Emma TMonday 11th September 2017

    Hi Serena,

    So glad you enjoyed it!

    Reply

LauraWednesday 21st June 2017

Hi, this is amazing! Have made too much though, can it be refrigerated and reheated?

Reply

    KateFriday 30th June 2017

    Hi Laura
    Yes you can refrigerate and reheat leftovers. Just make sure it’s piping hot all the way through

    Reply

VickieTuesday 30th May 2017

I do simular but use quark as completely free. Also cook down courgettes and garlic with crispy smokey bacon mmmmm

Reply

Laura ThomsonTuesday 16th May 2017

Do you think you could substitute the Phili for Quark?

Thanks
L 🙂

Reply

Haley BakerThursday 15th September 2016

Just made this and it was NOM NOM!! X

Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch