Creamy Mushroom Pasta with Bacon Lardons
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Creamy Mushroom Pasta with Bacon Lardons

Creamy Mushroom Pasta with Bacon Lardons

with Balsamic Dressed Rocket

This Creamy Mushroom Pasta with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Veggie
Allergens:
Sulphites
Cereals containing gluten
Celery
Milk
Egg

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

1

Red Onion

150

Chestnut Mushrooms

2

Portobello Mushrooms

2

Garlic Clove

1

Flat Leaf Parsley

12

Balsamic Vinegar

(Contains Sulphites)

180

Penne Pasta

(Contains Cereals containing gluten)

10

Vegetable Stock Paste

(Contains Celery)

99

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

40

Wild Rocket

90

Bacon Lardons

Not included in your delivery

1

Olive Oil for the Dressing

150

Water for the Sauce

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Nutritional information

Energy (kcal)771 kcal
Energy (kJ)3226 kJ
Fat36.8 g
of which saturates18.4 g
Carbohydrate78.7 g
of which sugars11.6 g
Protein31.8 g
Salt2.88 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Garlic Press
Medium Saucepan
Knife
Colander
Grill Pan

Instructions

Get Prepped
1

Bring a large saucepan of water to the boil with 1/2 tsp salt. Halve, peel and thinly slice the red onion. Thinly slice the chestnut 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 ingredients for amount) and season with salt and pepper. Mix together and leave to the side.

Cook the Pasta
2

When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. When the pasta is cooked, drain in a colander and 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 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. Add the garlic and season with salt and pepper. Stir and cook for 1 min. Add the remaining balsamic vinegar, stir and cook until evaporated, 1 min.

Simmer
4

Pour the water for the sauce (see ingredients 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, stirring 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 needed.

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 and finish with a good grind of black pepper. Enjoy!

7

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