Mushroom and Bacon Linguine
with baby spinach and chili
Ingredients
100 grams
Bacon Lardons
125 grams
Mushrooms
250 grams
Cream
(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
Nutrition Values
Utensils
Instructions
Boil a large pot of salted water for the linguine. 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 tender, 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.
Quarter the mushrooms. Peel and grate the garlic (or use a garlic press). Halve the chilli and discard the core and seeds. Finely chop. Heat a drizzle of oil in a pan on medium-high heat. Once the oil is hot, add the bacon lardons, mushrooms, garlic and onions. Fry until golden, 4-5 mins and stir occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add 100ml water (double for 4p) and the chicken stock to the pan. Reduce the heat and let simmer uncovered for 4-5 mins, until reduced. Pour in the cream and continue to simmer for 1-2 mins, until the sauce has thickened slightly. Carefully mix in the lingunie, baby spinach and half the grated cheese. Simmer for a further 1-3 mins. Season to taste with salt and pepper.
Arrange the pasta in deep plates, top with the chilli and the remaining cheese.
