Creamy Blue Cheese Bacon Linguine with Beef Strips
with mushrooms
Slightly salty bacon does a wonderful job of cutting through the creaminess of the blue cheese sauce that coats the mushrooms and linguine in this al dente pasta dish.
Tags:
Quick
Allergens:
Wheat
•Milk
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
100 grams
Irish Bacon Lardons
250 grams
Mushrooms
110 grams
Creme Fraiche
55 grams
Blue Cheese
1 sachet(s)
Balsamic Glaze
1 unit(s)
Scallion
250 grams
Irish Beef Strips
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3718 kJ
Energy (kcal)889 kcal
Fat40 g
of which saturates20.2 g
Carbohydrate74.9 g
of which sugars9.1 g
Dietary Fiber3.6 g
Protein58.6 g
Salt2.2 g
Potassium19.5 mg
Calcium154.2 mg
Iron0.1 mg
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
•Colander
Cooking Steps
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, 10-12 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
- Roughly chop the mushrooms. Trim and thinly slice the scallion.
- Place a large pan over high heat (no oil).
- Once hot, add mushrooms and cook until charred, shifting occasionally as they cook, 3-4 mins. Season with salt and pepper.
- Reduce the heat to medium-high heat and add the bacon.
- Fry, stirring, until golden, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
NOTE: Adding beef strips? Add the strips to the hot pan and cook for 2-3 mins, then remove before adding the veg. Stir back into the sauce just before serving.
3
- Crumble the blue cheese into the pan along with the drained pasta.
- Allow to warm through and remove from the heat.
- Stir through the creme fraiche. Season to taste with salt and pepper.
TIP: Loosen the sauce with a splash of water if necessary.
4
- Divide the bacon and blue cheese linguine between plates.
- Drizzle over the balsamic glaze.
- Finish with a scattering of scallion.
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