Spicy Mushroom and Double Bacon Linguine
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.
Tags:
Quick
•Optional Spice
•Family Friendly
Allergens:
Milk
•Wheat
•Barley
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
200 grams
Irish Bacon Lardons
110 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Onion
1 unit(s)
Chilli
2 unit(s)
Garlic
180 grams
Dried Linguine
(Contains: Wheat May be present: Mustard, Soya)
1 sachet(s)
Chicken Stock
(Contains: Wheat, Barley)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
60 grams
Baby Spinach
150 grams
Mushrooms
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3632 kJ
Energy (kcal)868 kcal
Fat45.2 g
of which saturates20 g
Carbohydrate78.9 g
of which sugars8.7 g
Dietary Fiber4 g
Protein39.6 g
Salt3.8 g
Potassium129.3 mg
Calcium17.7 mg
Iron0.4 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
•Grater
•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, 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.
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 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.
3
- 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.
4
- Divide the creamy bacon linguine between deep plates or bowls.
- Top with a sprinkling of cheese.
