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Bacon and Bell Pepper Linguine

Bacon and Bell Pepper Linguine

with creamy mushroom sauce

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If you're looking for a recipe that's savoury and satisfying then this is it. This creamy bacon linguine is packed full of healthy veg and finished off with a sprinkling of sharp Italian style cheese.

Tags:QuickFamily Friendly
Total Time30 minutes
Cooking Time25 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

100 g

Bacon Lardons

½ piece


150 g


1 piece


180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

1 sachet

Vegetable Stock


½ sachet

Italian Herbs

125 g

Creme Fraiche


50 g

Grated Italian Style Hard Cheese


1 piece

Bell Pepper

Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)840 kcal
Energy (kJ)3515 kJ
Fat44.6 g
of which saturates24.7 g
Carbohydrate76.9 g
of which sugars11.6 g
Dietary Fiber0 g
Protein33 g
Cholesterol0 mg
Salt2.98 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Boil a large pot of salted water for the linguine.
  • Halve and peel the onion. Thinly slice half (double for 4p).
  • Thinly slice the mushrooms.
  • Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
  • Peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

  • When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot.
  • Drizzle with oil and stir through to stop it sticking together.
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the bacon lardons. Fry until golden, 4-5 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
  • Lower the heat to medium then add the onion, mushrooms and pepper to the pan. 
  • Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.
  • With 1 min of cooking time left, add the garlic and cook, stirring frequently.
  • While the pasta cooks, add 50ml water (double for 4p), stock powder and half the Italian herbs (double for 4p) to the pan.
  • Bring to the boil then lower the heat and simmer until slightly reduced, 3-4 mins.
  • Stir the creme fraiche and half the cheese through the sauce.
  • Add the drained linguine, toss everything together and season to taste with salt and plenty of pepper.
  • Serve in bowls and sprinkle over the remaining cheese.

TIP: Add a splash of water if the sauce is too dry.