Bacon and Mushroom Linguine
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Bacon and Mushroom Linguine

Bacon and Mushroom Linguine

with baby spinach and fresh chilli

The fresh chilli garnish is a wonderful complement to the salty meaty element of this dish. But fear not—the creamy cheesy sauce in this simple and satisfying recipe is a great way to cool down any heat you may be feeling.

Tags:
Quick
Family Friendly
Optional Spice
Allergens:
Milk
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Bacon Lardons

150 grams

Mushrooms

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

60 grams

Baby Spinach

1 unit(s)

Onion

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Chilli

1 unit(s)

Garlic

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2903 kJ
Energy (kcal)694 kcal
Fat30 g
of which saturates15.1 g
Carbohydrate77.6 g
of which sugars8.5 g
Dietary Fiber0 g
Protein30.4 g
Cholesterol0 mg
Salt2.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the linguine
  • 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, off the heat.
  • Drizzle with oil and stir through to prevent sticking. 

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

Cook the Veg
2
  • Meanwhile, roughly chop the mushrooms.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the chilli, discard the core and seeds and finely chop.
  • Halve, peel and thinly slice the onion.
  • Place a large pan over medium-high heat with a drizzle of oil. Once hot, fry the bacon, mushrooms, garlic and onion until golden, stirring, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Simmer the Sauce
3
  • Add the stock powder and creme fraiche to the pan.
  • Simmer until the sauce has thickened, 10-14 mins (add a splash of water if the sauce becomes too thick).
  • Once simmered, carefully mix in the drained linguine, spinach and half the cheese.
  • Cook until the cheese has melted and the spinach is wilted.
  • Season to taste with salt and pepper.
Finish and Serve
4
  • Divide the creamy bacon linguine between deep plates or bowls.
  • Top with a sprinkling of chopped chilli (use less if you don't like spice) and the remaining cheese.

TIP: If you're cooking for kids you may want to leave out the chilli in this dish!

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