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Presto Bacon and Mushroom Linguine
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Presto Bacon and Mushroom Linguine

Presto Bacon and Mushroom Linguine

with Asparagus 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.

Tags:
Rapid
Allergens:
Cereals containing gluten
Milk
Egg

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
DifficultyMedium

Ingredients

serving amount

180

Linguine

(Contains Cereals containing gluten)

120

Sliced Mushrooms

60

Bacon Lardons

1

Garlic Clove

100

Asparagus

150

Creme Fraiche

(Contains Milk)

10

Chicken Stock Paste

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100

Reserved Pasta Water

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Nutritional information

Energy (kcal)736 kcal
Energy (kJ)3079 kJ
Fat37.3 g
of which saturates22.3 g
Carbohydrate71.5 g
of which sugars6.8 g
Protein28.2 g
Salt2.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Grill Pan
Garlic Press
Colander
Measuring Cups

Instructions

Cook the Pasta
1

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.

Start Frying
2

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
3

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the bottom 2cm from the asparagus and discard. Cut widthways into 3cm long pieces.

Add the Asparagus
4

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 same pan and cook for the remaining time.
c) Once the pasta and asparagus are cooked, reserve some of the pasta water (see ingredients for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

Bring on the Sauce
5

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 to the sauce and gently toss to coat. TIP: Add another splash of water if the sauce is a bit thick.

Serve
6

a) Season to taste with salt and pepper.
b) Share the bacon and mushroom linguine between your bowls.
Enjoy!