Spicy Mushroom and Bacon Linguine with Prawns
with baby spinach and fresh chilli
The fresh chilli 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.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Chilli
100 grams
Irish 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)
2 unit(s)
Garlic
180 grams
Dried Linguine
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
160 grams
Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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, reserve a cup of pasta water, 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.
- 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 without 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.
NOTE: Adding prawns? Add to the pan along with the vegetables and follow the recipe as written.
- Add the chilli, stock, a splash of pasta water 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 and spinach.
- Cook until the spinach is wilted.
- Season to taste with salt and pepper.
- Divide the creamy bacon linguine between deep plates or bowls.
- Top with a sprinkling of cheese.
