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
•Barley
•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
(Contains Barley, Wheat)
60 grams
Baby Spinach
1 unit(s)
Onion
1 unit(s)
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
Nutrition Values
Energy (kJ)2900 kJ
Energy (kcal)693 kcal
Fat29.7 g
of which saturates14.8 g
Carbohydrate77.8 g
of which sugars8.1 g
Dietary Fiber0.1 g
Protein30.5 g
Cholesterol0 mg
Salt1.75 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
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.
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.
3
- Add the stock 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.
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!
