Creamy Pasta with Asparagus and Bacon

Creamy Pasta with Asparagus and Bacon

I created a flavourful and rich cream sauce using oyster sauce and grainy mustard. The tartness from the mustard leaves a refreshing aftertaste.

Ingredients: 2 servings

Pasta of your choice
2 servings
Shimeji mushrooms
1 packet
150 g
White flour
1 tablespoon
◎Heavy cream
100 ml
100 ml
◎Oyster sauce
1 tablespoon
Spicy brown mustard
1 tablespoon
Olive oil
as needed
to taste
Italian parsley
for garnish


1. Boil the pasta in heavily salted water. I usually do this in the microwave.
2. Cut the asparagus diagonally, cover with plastic wrap, then microwave for 50 seconds. Remove the stems from the shimeji mushrooms and separate them. Cut the bacon into thick, wide strips.
3. Heat olive oil in a pan over medium heat, and saute the bacon until golden brown.
4. Add the shimeji mushrooms, and continue sautéing until soft and wilted. Add the flour, and continue mixing with all the ingredients.
5. Add the ◎ ingredients and bring to a boil. Turn down the heat, keep mixing occasionally, and simmer until nicely thickened. Adjust with pepper to taste.
6. Add the freshly cooked pasta and asparagus, and toss well so that the pasta absorbs the sauce.
7. Transfer to a plate and serve.
8. I used Maille brand grainy mustard.

Story Behind this Recipe

I created this recipe because I wanted to eat creamy and flavourful pasta.