BHG Delish Dish

Stirring Up Ideas In The Kitchen

pasta recipe

Want an easy comfort-food recipe that takes only 30-minutes from start to finish? Try this delicious Mac and Cheese Spaghetti with Bacon and Peas smothered in a creamy, cheddar cheese sauce. Easy recipe, simple ingredients, satisfying meal made in minutes that a whole family will love!

pasta dinner with bacon and peas, cheddar cheese spaghetti with bacon and peas

Sharp cheddar cheese and bacon give the sauce the most delicious flavor, and with the spaghetti and the peas it’s a truly winning combination:

bacon pasta with peas, cheddar cheese bacon pasta with peas, pasta dinner recipe

BACON LOVERS – there are lots of bacon in this mac and cheese – this recipe is for you!

bacon pasta with cheddar cheese and peas, spaghetti recipes, spaghetti dinner

spaghetti with bacon and peas, creamy pasta with cheddar cheese, peas and bacon

Just take a look at this saucy goodness:

spaghetti pasta with cheddar cheese, bacon, and peas

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) I omitted the first 3 ingredients that make the bread crumbs topping. I didn’t really want to fiddle with the bread crumbs, so I excluded them altogether.

2) I doubled (or tripled) Dijon style mustard. The recipe calls for 1 teaspoon – I used 1 tablespoon and more! Don’t be afraid to use up to 2 tablespoons of mustard in this recipe.

3) The recipe calls for proscuitto and lists it as an optional ingredient. I used LOTS of cooked bacon instead: 10 slices of cooked bacon, chopped. Definitely not an optional ingredient!

4) I used gluten free spaghetti – use any type of spaghetti you like: gluten free, or multigrain, or whole wheat, or regular spaghetti.

5) VERY IMPORTANT TIP ABOUT MELTING THE CHEDDAR CHEESE IN THE SAUCE, TO AVOID CLUMPS: to make the sauce bring the pasta water to boil (or use half and half) and add the cheese to the boiling water and stir until the cheese melts, to avoid clumps. When you add the spaghetti to the sauce, the sauce might clump up – don’t worry – bring the cheese sauce with the spaghetti in it to boil again, add a little bit more pasta water (or half and half), and keep stirring the spaghetti and the sauce together until clumps begin to melt and disappear. Then, reduce the heat to simmer and continue stirring the sauce with spaghetti until all clumps dissolve. In other words, to fix the clump situation or avoid the clumps, make sure to bring everything to boil to melt the clumps (even after they form) and keep stirring the sauce with pasta in it for smooth texture.


If you’re craving lighter fare during this holiday season – this Pasta with Mushrooms and Spinach is a perfect dinner that will keep you satisfied without being too heavy! It’s very easy to make, low in calories and low in fat, yet super delicious and very comforting! This pasta dish is packed with veggies and can be easily made gluten free by using gluten free pasta! It’s great as-is, as a meatless recipe, or if you want some protein, just add grilled chicken breast!

Spinach Mushroom Pasta

This recipe uses very few basic ingredients and it takes about 20 minutes to make! Such an easy recipe: just cook the pasta, cook the veggies, combine everything together, and add some Parmesan cheese while the pasta is still hot. Couldn’t wish for anything better when the recipe is that easy!

Spinach Mushroom Pasta

Spinach Mushroom Pasta

I loved the addition of fresh thyme! It makes everything better – don’t skimp on thyme and add more than the recipe calls for!

Spinach Mushroom Pasta

CLICK HERE TO GET THE RECIPE

And, here are the changes I made to the original BHG recipe:

1) The recipe calls for dried farfalle (bow-tie pasta) – I used penne pasta instead – not a big change at all. I just used what I had on hand.

2) The recipe calls for 2 tablespoons of Parmesan cheese – I doubled the cheese, using 1/4 cup of shredded Parmesan cheese.

3) I added more fresh thyme – it’s so good!

4) You can easily make this recipe gluten free by using gluten free pasta. All the other ingredients are already gluten free! Very easy!


Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a delicious pasta recipe today. Pesto Chicken, Tomatoes, and Carrots with Parmesan Noodles – this Better Homes and Gardens’ recipe is definitely a winner! You’ll love all the flavors in this Mediterranean style pasta dish! The chicken breast is sliced into smaller bites and each bite is coated in delicious basil pesto, and the pasta is generously tossed both in basil pesto and finely shredded Parmesan cheese – so good!

Pesto Chicken with Parmesan Pasta and Tomatoes

And, it takes only 30 minutes from start to finish – perfect choice for busy cooks! The recipe uses common ingredients easily found in most pantries. I used store-purchased pesto, which worked great. Homemade basil pesto will work even better, of course!

Pesto Chicken with Parmesan Noodles and Tomatoes

Just take a look at the easy recipe instructions – there are basically 3 simple steps to making this recipe. Cook the carrots, chicken, then add pesto and toss to coat. Add a few halved grape tomatoes if you like:

Pesto Chicken with Parmesan Noodles and Tomatoes

Toss cooked pasta with butter and pesto, then combine the cooked chicken, the veggies, and the pasta together:

Pesto Chicken with Parmesan Noodles and Tomatoes

Mix everything together, and sprinkle with Parmesan cheese right before serving:

Pesto Chicken with Parmesan Noodles and Tomatoes

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

- The only real change I made to this recipe is that I added 1 cup of grape tomatoes (halved). I actually saw them on the photo for the original recipe even though they were not listed in the ingredients’ list – they are a great addition!

- I used regular spaghetti pasta instead of angel hair pasta. Use gluten-free pasta to make this dish gluten-free.

- I ended up using more pesto than what the recipe calls for. I used at least 8 tablespoons of it.

- I sliced chicken breast into small bite-size pieces, and then cooked the sliced chicken in butter until no longer pink, per recipe instructions.


Pasta and peas family dinner

We got a bag of fresh snap peas in our CSA share last week and while they are completely delicious eaten raw, I knew that my young daughter would love them lightly cooked. Sweet, crunchy, and refreshing, fresh snap peas are one of her favorite veggies. And when paired with pasta and pesto, they make one of our favorite family meals. We love this recipe for Pasta and Peas since it’s an almost perfect 30-minute summer dinner.

fresh snap peas

Here are the simple adjustments that I made based on what we had available:

  • The recipe calls for fresh shell peas, but I used snap peas instead since that’s what we have on hand.
  • Instead of ditalini pasta, I used our favorite gluten-free penne.
  • I left all of the snap peas whole, instead of blending some into the pesto mixture as the recipe says, and increased the amount of basil to make sure there was enough sauce.
  • I skipped the prosciutto to make it a vegetarian dinner.

Pesto pasta ingredients

The prep for this recipe is easy since you make a pesto while the pasta is cooking—which means that it’s ideal for a fast weeknight dinner. I could see making similar versions of this with green beans or zucchini instead of snap peas as the summer goes on, and maybe using some bacon in place of the prosciutto on nights when we want a little meat.

It may seem surprising that a 3-year-old likes pesto, but my daughter has happily eaten it almost since she started eating solids. She likes regular basil pesto like this one, spinach pesto, and even pesto made with garlic scapes. I am sure it has something to do with the fact that I usually serve pesto on pasta, which is her favorite food of all time, but she also seems to really enjoy the flavor. It’s a pretty handy way to serve up green veggies without her even really noticing it!

Pesto pasta and snap peas

Find the full recipe for Pasta and Peas here and try it for your family this summer.


Hello – this is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a great Summer recipe for you! If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.

grame tomatoes, gluten free pasta, mozzarella balls, summer salad, healthy recipe

I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:

oven-roasted grape tomatoes with garlic

After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.

Pasta salad with roasted grape tomatoes, mozzarella cheese, oregano, garlic, fresh basil and homemade olive oil and white wine vinegar dressing

Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!

healthy, gluten free, light Summer salad

CLICK HERE TO GET THE FULL RECIPE

And, here are the changes I made to the original BHG recipe:

  • For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
  • If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
  • To make this salad gluten free, use brown rice pasta spirals.

This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) – today I am bringing you yet another delicious recipe I tried and made from the Better Homes and Gardens archives! This delicious one-pot pasta with bacon and peas is a cook’s dream: so easy, made with just a few basic ingredients, and the clean-up is minimal! Everything is cooked in one pot: bacon, frozen peas, simple homemade Alfredo sauce, and even pasta (cooked in chicken broth)! You just can’t go wrong with these ingredients:

one-pot pasta recipe, Italian pasta dinner, weeknight dinner recipe

I followed the recipe’s instructions precisely, and the dish came out great! Everybody loved it! The cooking method is so easy: first, cook the bacon and the garlic, then add chicken broth, water, and uncooked pasta (together with salt and pepper), and cook everything, simmering, until pasta is tender, and almost all liquid (but not all) is gone. At the very end you’ll throw in frozen peas, heavy cream, and grated Parmesan cheese. It’s so good and so unbelievably simple! Tastes and looks like an entree from an Italian restaurant!

bacon pasta, pasta with bacon and peas, comfort food pasta recipe

Chicken broth, together with the bacon, flavors the pasta from the inside out, as the pasta absorbs the chicken broth and the bacon flavors during the cooking process. This pasta is great as-is, but would be even better with sliced grilled chicken on top.

how to make simple alfredo sauce

weeknight dinner, pasta recipes, dinner recipes

CLICK HERE TO GET THE FULL RECIPE

And, here are my notes/comments about the originial BHG recipe:

  • I used whole milk instead of heavy cream, only because I didn’t have heavy cream. Both whole milk and heavy cream will work great! You can also double both cream/milk and cheese, if you want more sauce.
  • You might have to add a little bit more water in addition to the chicken broth as you’re cooking the pasta, depending on the type of pasta you’re using.
  • To make this recipe gluten free, make just one substitution: use gluten free brown rice penne pasta instead of regular wheat penne.

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