Presto Bacon and Mushroom Linguine
with Asparagus
Our mushroom and pancetta linguine is an elegant fresh pasta dish. But, in this instance, elegance doesn’t equal hassle. From pan to plate in just 20, this dish is perfect for weeknights. Pancetta, mushrooms and fresh asparagus are tossed in a devilishly creamy pasta sauce, made from creme fraiche, stock and Italian cheese. Salty, creamy and packed with fresh veggies, this recipe is hard to beat.
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 conflict 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.
200 grams
Linguine
(ContainsCereals containing gluten)120 grams
Sliced Mushrooms
60 grams
Bacon Lardons
1 unit(s)
Garlic Clove
100 grams
Asparagus Bundles
150 grams
Creme Fraiche
(ContainsMilk)1 sachet
Chicken Stock Powder
40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
100 milliliter(s)
Reserved Pasta Water for the Sauce
a) Fill and boil your kettle. b) Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil. c) Add 1/2 tsp of salt and the linguine. Cook for 12 mins. d) Once cooked, drain in a colander. Save some of the water to use in your sauce!
a) In the meantime, heat a drizzle of oil in a large frying pan over high heat. b) Once hot, add the sliced mushrooms and bacon lardons. c) Cook, stirring occasionally, until golden all over, 4-5 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces.
a) Once the mushrooms and bacon are golden, stir in the garlic for 30 seconds. b) When the pasta has 3 mins left, add the asparagus to the water.
a) Once the asparagus and pasta is drained, stir the saved pasta water (see ingredients for amount), the crème fraiche and stock powder into the mushrooms. b) Stir to dissolve the stock powder, then remove from the heat. c) Stir the drained pasta and asparagus, hard Italian cheese and truffle powder into the sauce and gently toss to coat. TIP: Add another splash of pasta water if the sauce is still a bit thick!
a) Season to taste with a pinch of salt and pepper. b) Share between your bowls and dig in!