This Creamy Pasta with Napa Cabbage and Bacon is incredibly delicious and it’s so easy to make. Perfect for a weeknight family dinner!
I believe different types of dishes have the power to change how people feel. When it’s hot and sunny outside, the cool crisp salad tastes extra refreshing. Personally, whenever the weather is cold and raining I always crave some comfort food. This Creamy Pasta with Napa Cabbage and Bacon is easy to prepare and it will quickly warm you up. It’s easy and simple but it tastes goooood! My kids had seconds or thirds and they both said “Hmmmm it’s yummy!!” I hope you will try this recipe this winter.
Creamy Pasta with Napa Cabbage and Bacon
- 1 lb penne pasta (4 oz, 113 g per person)
- 4 Tbsp unsalted butter (¼ cup)
- 1 onion (minced, 250 g)
- 4 slices applewood smoked bacon (cut into ½" pieces, 117 g)
- 5 Tbsp all-purpose flour (plain flour)
- 2 cups whole milk
- ½ lb napa cabbage (about ½ small napa cabbage; cut into ½" pieces)
- 4 button mushrooms (sliced, 106 g)
- 1 cup cheddar cheese (4 oz; shredded or freshly grated)
- ½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- ¼ cup panko (Japanese breadcrumbs) (4 Tbsp)
- parsley (fresh, finely chopped)
- In a large boiling salted water, cook penne pasta al dente according to package instructions.
- Meanwhile, in a large skillet (I use Le Creuset cast iron braiser), heat the butter on medium heat. Add onion and bacon and sauté until onion gets tender.
- Lower the heat and sprinkle flour evenly. Using a wooden spoon, mix well with ingredients quickly.
- Increase the heat to medium and gradually add milk, 2 Tbsp at a time, while stirring and scraping off the bottom of the pan with a wooden spoon.
- Add napa cabbage, mushrooms, salt, and pepper, and sauté until they are soft.
- Add cooked penne pasta and half of the cheese (½ cup) and mix well. If your skillet is not oven-safe, move the mixture into a large baking dish.
- Sprinkle the rest of the cheese (½ cup) on top and then sprinkle panko evenly on top.
- Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Place the baking dish in the middle rack of the oven, about 8" (20 cm) away from the heating element. Broil until the top gets nicely browned. Remove from the oven and sprinkle fresh parsley on top. Serve warm.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.