Pasta with Apple, Bacon and Chantrelle Mushrooms- Gluten and Dairy Free from HeatherChristo.com

I am pretty obsessed with apples right now. On Monday I posted these Apple Cinnamon Scones- (GF and Vegan) and I am making them Wednesday on Facebook Live (so you can see the process) in a little Live Cooking Class at 1:00- please tune in or catch it later over on my facebook page to see how to make the best afternoon snack ever!

Ok- back to the apples: I’m snacking, baking and drinking them lately. And no win a new twist, turns out I’m cooking them too!

I loooove apples in salads (stay tuned for lots of those kinds of recipes soon!) but I have not done much savory cooking with them. But when paired with bacon, it’s the perfect combo. But the mushrooms and sage make it even more perfect and when it’s all tossed with pasta you have a magical Fall Dish.

Pasta with Apple, Bacon and Chantrelle Mushrooms- Gluten and Dairy Free from HeatherChristo.com

Whether you wanted to whip this up as a fast dinner on a weeknight or make it for friends on Halloween (yum!) or even serve this as a course at a dinner party, it is just absolutely delicious and such a beautiful seasonal plate of pasta. Enjoy!

Pasta with Apple, Bacon and Chantrelle Mushrooms- Gluten and Dairy Free from HeatherChristo.com

Pasta with Apples, Bacon and Chantrelle Mushrooms
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound dried pasta (I used gluten free spaghetti)
  • 6 slices thick cut bacon, diced
  • ½ yellow onion, small diced
  • 1 apple, peeled and small diced
  • 2 cups chantrelle mushrooms
  • ¼ cup fresh sage leaves
  • kosher salt
Instructions
  1. Prepare a large pot of salted boiling water. Cook pasta to just before al dente according to manufacturers directions and then rinse with cool water and drain. Reserve 1 cup of the pasta water.
  2. While the water is coming to a boil for the pasta, cook the bacon. In a heavy pan (I used a cast iron skillet) cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 7 minutes. Pull the bacon out and set aside.
  3. Add the onion to the hot bacon fat and cook until tender, 5-7 minutes.
  4. When you add the pasta, add the apple, mushrooms and sage to the pan and cook over medium-low heat until the pasta is ready, about 7 minutes.
  5. Add the pasta to the onions, apples, mushrooms and sage and then add ½ cup of the water to the pasta and toss to help create a sauce. (Add more water if the pasta seems dry still.) When the sauce is coating the pasta well, add the bacon back in and then season to taste with kosher salt. Serve hot.

 

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Pasta with Apple, Bacon and Chantrelle Mushrooms- Gluten and Dairy Free from HeatherChristo.com

I am pretty obsessed with apples right now. On Monday I posted these Apple Cinnamon Scones- (GF and Vegan) and I am making them Wednesday on Facebook Live (so you can see the process) in a little Live Cooking Class at 1:00- please tune in or catch it later over on my facebook page to see how to make the best afternoon snack ever!

Ok- back to the apples: I’m snacking, baking and drinking them lately. And no win a new twist, turns out I’m cooking them too!

I loooove apples in salads (stay tuned for lots of those kinds of recipes soon!) but I have not done much savory cooking with them. But when paired with bacon, it’s the perfect combo. But the mushrooms and sage make it even more perfect and when it’s all tossed with pasta you have a magical Fall Dish.

Pasta with Apple, Bacon and Chantrelle Mushrooms- Gluten and Dairy Free from HeatherChristo.com

Whether you wanted to whip this up as a fast dinner on a weeknight or make it for friends on Halloween (yum!) or even serve this as a course at a dinner party, it is just absolutely delicious and such a beautiful seasonal plate of pasta. Enjoy!

Pasta with Apple, Bacon and Chantrelle Mushrooms- Gluten and Dairy Free from HeatherChristo.com

Pasta with Apples, Bacon and Chantrelle Mushrooms
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound dried pasta (I used gluten free spaghetti)
  • 6 slices thick cut bacon, diced
  • ½ yellow onion, small diced
  • 1 apple, peeled and small diced
  • 2 cups chantrelle mushrooms
  • ¼ cup fresh sage leaves
  • kosher salt
Instructions
  1. Prepare a large pot of salted boiling water. Cook pasta to just before al dente according to manufacturers directions and then rinse with cool water and drain. Reserve 1 cup of the pasta water.
  2. While the water is coming to a boil for the pasta, cook the bacon. In a heavy pan (I used a cast iron skillet) cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 7 minutes. Pull the bacon out and set aside.
  3. Add the onion to the hot bacon fat and cook until tender, 5-7 minutes.
  4. When you add the pasta, add the apple, mushrooms and sage to the pan and cook over medium-low heat until the pasta is ready, about 7 minutes.
  5. Add the pasta to the onions, apples, mushrooms and sage and then add ½ cup of the water to the pasta and toss to help create a sauce. (Add more water if the pasta seems dry still.) When the sauce is coating the pasta well, add the bacon back in and then season to taste with kosher salt. Serve hot.