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How to Cook Brown Rice Spaghetti with Mushrooms, Cherry Tomatoes, Bacon & Basil

Brown Rice Spaghetti with Mushrooms, Cherry Tomatoes, Bacon & Basil - CookingWithKimberly.comI was looking to make a quick pasta dinner this evening and wasn’t sure what kind of sauce I’d make…

…So, I figured I’d start the pasta and decide while it cooked.

I picked some fresh basil from my garden, sliced up some mushrooms, quartered some cherry tomatoes and crumbled up some bacon, added a bit of olive oil and butter to the mix and topped it all off with Parmesan cheese.

The pasta I chose was a spaghetti made from brown rice, although, with this recipe, feel free to use whatever type of pasta you desire.

It took a little longer to cook the brown rice pasta than normal pasta made from wheat flour, but it cooked up properly nonetheless.

Type: Pasta Recipe
Serve With: Garlic bread, topped with Parmesan Cheese
Prep Time: 5 mins
Cook Time: 15 mins
Yield: 2 servings


  • 200 g brown rice pasta – I used spaghetti.
  • 8 mushrooms – sliced
  • 8 cherry tomatoes – quartered
  • 4 slices bacon – crumbled
  • 1 dozen fresh basil leaves – washed & chopped or ripped
  • juice of 1/2 lemon
  • 2 tbsp olive oil
  • 1 tbsp butter
  • freshly cracked black pepper – to taste
  • sea salt – to taste + 1 tsp


  1. In a large pot with 1 tsp sea salt, fill pot to 3/4 full with water and boil on high heat.
  2. Once water has boiled, put pasta in and return to the boil, then turn temperature down to the simmer. Be sure to stir immediately and then frequently after that for the next 10 minutes or so. Start testing pieces of pasta around this time to determine if it’s done. Ideally, you want to cook it “al dente” or with “bite”, meaning to remove it from cooking prior to it turning to mush, but past where it’s too hard to eat.
  3. While pasta is boiling, in a large frying pan, cook strips of bacon to the desired level of being done. Ideally, you want it bordering on crunchy, so as to be able to crumble the pieces. Remove bacon from pan and reserve.
  4. On medium heat, add olive oil and butter and saute mushrooms until soft, add cherry tomatoes.
  5. By this time, the pasta should probably be done – Drain and put into large frying pan to toss with ingredients. Rip or cut the basil leaves, crumble bacon, and add both to toss pasta.
  6. Top with Parmesan cheese and/or chili flakes and serve with garlic bread. Enjoy!


I hope you enjoy this Italian Food Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

P.S. Can’t find brown rice pasta at your grocery store? Order it online here:

Tinkyada 008430 Spaghetti Brown Rice Pasta Tinkyada 008430 Spaghetti Brown Rice Pasta

TINKYADA 12x 16 OZ SPAGHETTI BROWN RICE PASTA. A wheat free glutenfree alternative to traditional wheatbased pasta complementing a light diet and one that s rid of that stuffy aftermeal feeling.: GLUTEN FREE KOSHER. (Note: This product description is informational only. Always check the actual product label in your possession for the most accurate ingredient information before use. For any health or dietary related matter always consult your doctor before use.)

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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