Looking for a tasty midweek dinner option? Try cooking up our Mushroom and Pancetta spaghetti in just 20 minutes for a balanced and tasty meal.
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.
1
Chicken Stock Powder
60
Bacon Lardons
150
Sliced Mushrooms
100
Asparagus
200
Linguine
1
Garlic Clove
150
Reduced Fat Creme Fraiche
1
Flat Leaf Parsley
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100
Reserved Pasta Water for the Sauce
-Once the mushrooms and pancetta are golden, stir in the garlic for 30 seconds. -When the pasta has 3 mins left, add the asparagus to the water.