Presto Bacon and Mushroom Linguine
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Presto Bacon and Mushroom Linguine

Presto Bacon and Mushroom Linguine

with Peas and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Presto Bacon and Mushroom Linguine in just 20 minutes for a delicious and speedy meal.

Family Friendly
Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

80 grams

Sliced Mushrooms

60 grams

British Smoked Bacon Lardons

1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

120 grams


20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water


Nutritional information

Energy (kcal)726 kcal
Energy (kJ)3037 kJ
Fat34.8 g
of which saturates19.1 g
Carbohydrate77.1 g
of which sugars9.3 g
Protein26.5 g
Salt2.06 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

a) Fill and boil your kettle. 

b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

c) Add 1/2 tsp salt and the linguine. Bring back to the boil.

d) Cook until tender, 12 mins.

Start Frying

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 and equipment after handling raw meat. Cook bacon thoroughly.

Get Prepped

a) Meanwhile, peel and grate the garlic (or use a garlic press).

Add the Garlic

a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.

b) Once the pasta is cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

Bring on the Sauce

a) Stir the reserved pasta water, creme fraiche, chicken stock paste and peas into the mushrooms and bacon, simmer for 2-3 mins. 

b) Add the cooked pasta and Italian style cheese to the sauce and gently toss to coat.

c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper. 


a) Share the bacon and mushroom linguine between your bowls.