Presto Bacon and Mushroom Linguine

Name: Presto Bacon and Mushroom Linguine with Asparagus and Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 Linguine; 120 Sliced Mushrooms; 60 British Smoked Bacon Lardons; 1 Garlic Clove; 100 Asparagus; 150 Creme Fraiche; 10 Chicken Stock Paste; 40 Grated Hard Italian Style Cheese; 100 Reserved Pasta Water for the Sauce

with Asparagus and Cheese

Michael SteadmanPublished on December 02, 2021

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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.

Tags:

Rapid

Allergens:

Cereals containing gluten

•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

DifficultyMedium

Ingredients

serving amount

180

Linguine

(Contains: Cereals containing gluten)

120

Sliced Mushrooms

British Smoked Bacon Lardons

Garlic Clove

100

Asparagus

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Paste

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Reserved Pasta Water for the Sauce

Nutritional information

Energy (kJ)3079 kJ

Energy (kcal)736 kcal

Fat37 g

of which saturates21 g

Carbohydrate70 g

of which sugars7 g

Protein28 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Medium Saucepan

•Grill Pan

•Chopping Board

•Knife

•Garlic Press

•Colander

Cooking Instructions and Tips

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.