Extra Cheesy Presto Bacon and Mushroom Linguine
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Extra Cheesy Presto Bacon and Mushroom Linguine

Extra Cheesy Presto Bacon and Mushroom Linguine

with Asparagus

This Extra Cheesy Presto Bacon and Mushroom Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Rapid
•Family Friendly
Allergens:
Milk
•Egg
•Cereals containing gluten

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 Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

180

Linguine

(Contains Cereals containing gluten)

60

British Smoked Bacon Lardons

100

Asparagus

80

Sliced Mushrooms

1

Garlic Clove

150

Creme Fraiche

(Contains Milk)

10

Chicken Stock Paste

Not included in your delivery

100

Reserved Pasta Water

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Nutritional information

Energy (kJ)3070 kJ
Energy (kcal)734 kcal
Fat37.3 g
of which saturates20.9 g
Carbohydrate71.4 g
of which sugars6.7 g
Protein27.9 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Pan
•Garlic Press
•Colander

Instructions

Cook the Pasta
1

a) Fill and boil your kettle. 

b) Fill a large saucepan with the boiled water from your kettle and put on high heat.

c) Add 1/2 tsp salt and the linguine. Bring back to the boil.

d) Cook until tender, 12 mins.

Start Frying
2

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat. 

b) Once hot, add the sliced mushrooms and bacon lardons. 

c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Get Prepped
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

Add the Asparagus
4

a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.

b) When the pasta has 3 mins left, add the asparagus to the same pan and cook for the remaining time.

c) Once the pasta and asparagus are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

Bring on the Sauce
5

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms and bacon. 

b) Add the cooked pasta, asparagus and Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper. 

Serve
6

a) Share the bacon and mushroom linguine between your bowls.

b) Enjoy!