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Pronto Bacon Pappardelle
Pronto Bacon Pappardelle

Pronto Bacon Pappardelle

with Mushrooms and Courgette

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Tags:
Rapid
Allergens:
Cereals containing gluten
•Celery
•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 20 minutes
DifficultyMedium

Ingredients

serving amount

90

British Smoked Bacon Lardons

1

Echalion Shallot

150

Closed Cup Mushrooms

1

Courgette

(May contain traces of: Celery)

1

Garlic Clove**

200

Pappardelle

(Contains: Cereals containing gluten)

10

Vegetable Stock Paste

(Contains: Celery)

1

Italian Style Herbs

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)719 kcal
Energy (kJ)3007 kJ
Fat38 g
of which saturates17 g
Carbohydrate72 g
of which sugars12 g
Protein30 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon
•Grill Pan
•Medium Saucepan
•Chopping Board
•Garlic Press
•Knife
•Colander
•Bowl

Instructions

Fry the Bacon
1

a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. b) Heat a drizzle of oil in a large frying pan on medium-high heat. c) When hot, add the bacon lardons and cook, stirring occasionally, until golden, 3-4 mins. IMPORTANT: Wash your hands after handling raw meat. Cook lardons thoroughly.

Prep
2

a) Meanwhile, halve, peel and thinly slice the shallot. b) Thinly slice the mushrooms. c) Trim the courgette then quarter lengthways. Chop widthways into small pieces. d) Peel and grate the garlic (or use a garlic press).

Add the Veg
3

a) Lower the heat to medium then add the shallot, mushrooms and courgette to the lardons. b) Cook, stirring occasionally, until softened and starting to brown, 4-5 mins. c) Add the garlic for the final minute and cook, stirring.

Cook the Pasta
4

a) Meanwhile, add the pappardelle to the pan of boiling water and cook until tender, 10 mins. b) When cooked, drain in a colander, pop back into the pan, drizzle with a little oil and stir through to stop it sticking together.

Finish the Sauce
5

a) Pour in the water for the sauce (see ingredients for amount), vegetable stock paste and Italian herbs. b) Bring to the boil then lower the heat and simmer until slightly reduced, 3-4 mins.

Finish
6

a) Stir through the creme fraiche and half the hard Italian style cheese. TIP: Add a splash more water if dry. b) Add the pappardelle, toss together and season to taste with salt and plenty of pepper. c) Serve in bowls and sprinkle over the remaining cheese. Enjoy!

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