Duke Merlot with bacon and mushroom pasta

Creamy bacon, mushroom and spinach pasta


Serves 4

Chef Mariza de Jager


  • 200g cooked penne pasta

  • 200g streaky bacon, chopped

  • 200g button mushrooms, sliced

  • 25g butter

  • 25g flour

  • 300ml full cream milk

  • freshly ground salt & black pepper

  • pinch of ground nutmeg

  • ½ Tbsp Dijon mustard

  • 1 bunch chopped spinach

  • 20g freshly grated Parmesan cheese

  • 100g grated Mozzarella cheese


    1. Fry the mushrooms and the bacon together in a large frying pan. Once the mushrooms are soft and the bacon is cooked, remove from pan.

    2. Turn the heat down and melt the butter in the pan until it is frothy and add the flour. Cook for a minute or two, constantly stirring with wooden spoon or whisk.

    3. Gradually add the milk, whisking continuously. Whisk the sauce until it is thick enough to coat the back of a spoon before removing from the heat.

    4. Season the sauce well with salt and pepper, before stirring in the nutmeg, mustard, cooked mushrooms and bacon, and the spinach. Fold in the pasta until it is well coated with the sauce.

    5. Transfer the pasta mixture to a baking dish and sprinkle the top with grated mozzarella and parmesan cheese.

    Serve with a crunchy side salad and a glass of DUKE Merlot.