Quick & Creamy Biscaiola

Prep Time
Cook Time
1h 15m
Ready In

"This recipe is based on one that Karen Elizabeth posted on food but modified by myself and she has given me permission to post my version here. Have not included time in the oven as per the last step as this is optional. The amounts of vegetables I give are optional, feel free to put more or less in or add other vegetables if desired. Please also refer to notes at end of recipe instructions."

Original recipe yields 4 servings


  • Serving Size: 1 (372.5 g)
  • Calories 997.6
  • Total Fat - 43.7 g
  • Saturated Fat - 14.7 g
  • Cholesterol - 125.2 mg
  • Sodium - 682.7 mg
  • Total Carbohydrate - 123 g
  • Dietary Fiber - 14.4 g
  • Sugars - 24.8 g
  • Protein - 31 g
  • Calcium - 88.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 40 mg
  • Thiamin - 1 mg

Step 1

Cook the pasta in a large pot of rapidly boiling salted water as per package instructions and then drain and return to the pot and keep warm.

Step 2

While pasta is cooking, heat the oil in a frying pan and add the bacon and mushrooms and cook, stirring for 5 minutes or until golden brown.

Step 3

Stir in a little of the cream and scrape the wooden spoon on the bottom of the pan to dislodge any bacon that has stuck and then add the remaining cream, bring to the boil and cook over medium high heat for 10 to 15 minutes or until the sauce is thick enough to coat the back of a spoon (like as in a custard).

Step 4

Pour the sauce over the pasta and add the carrot, peas, corn, broccoli, cauliflower and spring onions.

Step 5

Stir the spring onion and the spinach through the mixture.

Step 6

Transfer to a oven proof dish and cover and put in the oven for 30 minutes to ensure all is warmed through and when serving sprinkle with parsley.

Step 7

NOTE - The reasoning for this comes from a tip from a chef who had a lunch bar business and everyday on his menu in the bai marie was a creamy pasta dish which usually had bacon and or mushroom and he always put the dish into the bai marie covered about 30 minutes before service to finish cooking the other vegies and the temperature kept the rest for the time of service which was usually about 2 to 2 1/2 hours. also I use fresh tortellini which only takes 5 minutes to cook but only cook it for 4 minutes as the time in the oven takes care of the rest of the cooking time. The results are al-dente pasta, and fresh vegetable that still have a little bite. Also if the frypan you are using for the mushroom and veg mix just use a slotted spoon to transfer the pasta straight to the frypan (don't worry about a little water getting in into the sauce) and then add the spinach and spring onions.

Tips & Variations

No special items needed.