Presto Bacon and Mushroom Spaghetti
with Asparagus and Walnuts
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.
Allergens:
Nuts
•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.
Total20 minutes
Active 20 minutes
DifficultyMedium
Ingredients
serving amount
1
Chicken Stock Powder
60
British Smoked 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 traces of: Peanut, Sesame, Nuts)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100
Reserved Pasta Water for the Sauce
Utensils
•Sieve
•Medium Saucepan
•Grill Pan
•Chopping Board
•Garlic Press
•Grater
•Knife
•Bowl
Instructions
1
- Fill and boil your kettle. - Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil. - Add 0.5 tsp of salt and the spaghetti. - Cook for 12 mins. - Once cooked, drain in a colander. Save some of the water to use in your sauce!
2
- In the meantime, heat a drizzle of oil in a large frying pan over high heat. - Once hot, add the sliced mushrooms and pancetta. - Cook, stirring occasionally, until golden all over, 4-5 mins.
3
- Meanwhile, peel and grate the garlic (or use a garlic press). - Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces. - Roughly chop the parsley (stalks and all).
4
-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.
5
- Once the asparagus and pasta is drained, stir the saved pasta water (see ingredients for amount), the creme fraiche and stock powder into the mushrooms. - Stir to dissolve the stock powder, then remove from the heat. - Stir the drained pasta and asparagus, hard Italian cheese and parsley into the sauce and gently toss to coat. - TIP: Add another splash of pasta water if the sauce is still a bit thick!
6
- Season to taste with a pinch of salt and pepper. - Share between your bowls, sprinkle over the walnuts and dig in!
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