Presto Double Bacon and Mushroom Linguine
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Presto Double Bacon and Mushroom Linguine

Presto Double Bacon and Mushroom Linguine

with Asparagus and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Presto Double Bacon and Mushroom Linguine in just 20-25 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

120 grams

British Smoked Bacon Lardons

1 unit(s)

Garlic Clove

100 grams


150 grams

Double Cream

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water


Nutritional information

Energy (kJ)3179 kJ
Energy (kcal)760 kcal
Fat39.5 g
of which saturates22.7 g
Carbohydrate69.8 g
of which sugars6.7 g
Protein29.7 g
Salt3.38 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) Bring back to the boil. 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, 5-6 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).

b) Trim the bottom 2cm from the asparagus and discard. Halve the asparagus widthways.

Add the Asparagus

a) Once the mushrooms and bacon are golden, stir in the garlic and cook 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 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 and chicken stock paste into the mushrooms and bacon, simmer for 2-3 mins. 

b) Add the cooked pasta, asparagus and hard 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.