Bacon, Mushroom and Pepper Pasta
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Bacon, Mushroom and Pepper Pasta

Bacon, Mushroom and Pepper Pasta

in a creamy sauce

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

Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

100 grams

Bacon Lardons

1 unit(s)


150 grams


1 unit(s)


180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

1 sachet(s)

Vegetable Stock

½ sachet(s)

Italian Herbs

110 grams

Creme Fraiche

(Contains Milk)

2 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Bell Pepper

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3270 kJ
Energy (kcal)782 kcal
Fat35.3 g
of which saturates17.1 g
Carbohydrate83.9 g
of which sugars12.1 g
Dietary Fiber0.1 g
Protein34.4 g
Cholesterol0 mg
Salt2.91 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.




Get Prepped
  • Boil a large pot of salted water for the linguine.
  • Halve and peel the onion. Thinly slice half (double for 4p).
  • Roughly chop the mushrooms.
  • Halve and deseed the pepper. 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.

Cook the Pasta
  • When the water is boiling, add the linguine 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.
Fry the Bacon
  • Meanwhile, place a pan over medium heat (without oil).
  • Once hot, dry-fry the pine nuts until lightly toasted, 2-3 mins. Remove from the pan and set aside.
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once the oil is hot, add the bacon lardons.
  • Fry until golden, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the Veg
  • 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 until fragrant, stirring frequently.
Simmer the Sauce
  • Add 50ml water (double for 4p), stock and half the Italian herbs (double for 4p) to the pan.
  • Bring to the boil then lower the heat.
  • Simmer until slightly reduced, 3-4 mins.
  • Stir the creme fraiche through the sauce.

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

Finish and Serve
  • Add the drained linguine to the sauce and toss everything together.
  • Season to taste with salt and plenty of pepper.
  • Serve in bowls and finish with a sprinkling of cheese and a scattering of pine nuts.
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