HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPresto Bacon And Mushroom Linguine
Presto Bacon and Mushroom Linguine

Presto Bacon and Mushroom Linguine

with Asparagus and Cheese

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Our mushroom and bacon 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. Bacon, mushrooms and fresh asparagus are tossed in a devilishly creamy pasta sauce, made from creme fraiche, stock and Italian style cheese. Salty, creamy and packed with fresh veggies, this recipe is hard to beat.

Allergens:Cereals containing glutenMilkEgg

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams


(ContainsCereals containing gluten)

120 grams

Sliced Mushrooms

60 grams

Bacon Lardons

1 unit(s)

Garlic Clove

100 grams

Asparagus Bundles

150 grams

Creme Fraiche


10 grams

Chicken Stock Paste

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3079 kJ
Energy (kcal)736 kcal
Fat37.0 g
of which saturates21.0 g
Carbohydrate70 g
of which sugars7.0 g
Protein28 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle.
b) Fill a large saucepan with the boiling water 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.


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 after handling raw meat. Cook bacon thoroughly.


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 secs.
b) When the pasta has 3 mins left, add the asparagus to the pan of water and cook for the remaining time.
c) Once the pasta and asparagus are cooked, drain in a colander. Save some of the water to use in your sauce (see ingredients for amount).


a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms.
b) Add the cooked pasta, asparagus, and hard Italian style cheese on 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 salt and pepper.
b) Share between your bowls and dig in. Enjoy!