Creamy Curry Bacon Pasta

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Creamy Curry Bacon Pasta


* box of pasta, your choice (I chose vegetable farfalle)

* can of condensed cream of mushroom soup

* 1 cup of milk (or substitute – I used almond coconut milk)

* cooked chopped up bacon slices, no less than 8

* cooked peas (I chose a steam bag for convenience)

* curry powder

* pinch of salt

* garlic power

* cayenne powder


* Cook your pasta fully. Keep it just lightly tender. You don’t want it to be mushy. (Note: You may even want to cut a few minutes of the normal cook time. This will be a cold pasta dish, so you don’t want your pasta to break apart when you mix everything together.)

* When your pasta is done, rinse and let cool. When cooled, place in a container and set in the refrigerator to chill while you continue to prep your other ingredients.

* In a mixing bowl, whisk together your can of mushroom soup and milk. Make sure all mixture is smooth.

* Now add your spices to your liking. I was a little heavier with the curry powder, splashed the garlic, pinch of salt, and one shake of the cayenne powder. Mix well and taste. Continue to add spices as you like.

* Now remove your pasta from the refrigerator. Combine your pasta, bacon pieces, and peas. Pour your soup mixture on top and fold in to your pasta mix.

* Store your pasta dish in a container and place in the refrigerator for at least an hour to chill.

* Now serve and enjoy!


* You have many opportunities to make adjustments to this recipe. You can chose to use any flavor of bacon, different condensed soups, different spices, or even different vegetables.

* I am open to any suggestions or ideas on how to improve this recipe.

– Elle.

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About elle

Crazy cat lady, comic book nerd, and lover of bacon all in one.

Posted on September 5, 2014, in Cooking with Bacon and tagged , , , , , . Bookmark the permalink. 1 Comment.

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