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Creamy Mushroom and Bacon Pasta
Creamy Mushroom and Bacon Pasta

Creamy Mushroom and Bacon Pasta

with Balsamic Dressed Rocket

.

Allergens:
Sulphites
Cereals containing gluten
Celery
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

150

Chestnut Mushrooms**

2

Portobello Mushrooms**

2

Garlic Clove**

1

Flat Leaf Parsley**

12

Balsamic Vinegar

180

Penne Pasta

10

Vegetable Stock Paste

99

Creme Fraiche**

40

Grated Hard Italian Style Cheese**

40

Wild Rocket**

90

British Smoked Bacon Lardons**

Not included in your delivery

1

Olive Oil for the Dressing

150

Water for the Sauce

Nutritional information

Energy (kcal)731 kcal
Energy (kJ)3057 kJ
Fat35 g
of which saturates15 g
Carbohydrate76 g
of which sugars9 g
Protein31 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Garlic Press
Medium Saucepan
Knife
Measuring Spoon
Colander
Grill Pan
Measuring Cups

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp of salt. Halve, peel and thinly slice the red onion. Thinly slice the chestnut mushrooms and Portobello mushrooms. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Pour half the the balsamic vinegar into a bowl, add the olive oil (see ingredient list for amount) and season with salt and pepper. Mix together and leave to the side. This is your dressing.

Cook the Pasta
2

Add the penne to the boiling water, simmer until tender, 12 mins. When the pasta is cooked, drain in a colander, pop back into the pan, drizzle with a little oil and stir through to stop it sticking together. Set aside off the heat.

Start the Sauce
3

While the pasta cooks, heat a drizzle of oil in a frying pan on medium heat. Add the bacon lardons and stir-fry for 2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Add the mushrooms and cook until browned, stirring occasionally, 6-7 mins. Once browned, reduce the heat to medium-low and add the onion. Cook, stirring frequently until the onion is nice and soft, 5-6 mins, then add the garlic, season with salt and pepper. Stir and cook for 1 minute. Add the remaining balsamic vinegar, stir and cook until evaporated, 1 minute. IMPORTANT: Cook lardons thoroughly

Simmer
4

Pour the water (see ingredient list for amount) into your frying pan and stir in the vegetable stock paste. Increase the heat and bring to the boil, then reduce the heat to low and simmer until reduced, 5-6 mins, stir occasionally. Stir in the creme fraiche until well combined, bring back to the boil and add a good grind of black pepper. Remove from the heat.

Combine
5

Add the drained pasta to the sauce along with three quarters of the hard Italian style cheese and three quarters of the parsley. Stir everything together. Taste and add more salt and pepper if you feel it needs it.

Serve
6

Spoon your pasta into bowls and sprinkle the remaining cheese and parsley on top. Add the rocket to the balsamic dressing and toss together. Serve on top of the pasta, finish with a good grind of black pepper and enjoy!

7

MOD Step 3: If you've opted to get bacon added to your meal, add the lardons to your pan before you add the mushrooms and cook for 2 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Then add the mushrooms and continue with the rest of the recipe as instructed.

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