Pronto Bacon Pappardelle

Name: Pronto Bacon Pappardelle with Mushrooms and Courgette
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 90 British Smoked Bacon Lardons; 1 Echalion Shallot; 150 Closed Cup Mushrooms; 1 Courgette; 1 Garlic Clove**; 200 Pappardelle; 10 Vegetable Stock Paste; 1 Italian Style Herbs; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 100 Water for the Sauce

with Mushrooms and Courgette

Recipe Development TeamPublished on June 16, 2021

Get 50% off 1st box + free snacks for life!

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

British Smoked Bacon Lardons

Echalion Shallot

150

Closed Cup Mushrooms

Courgette

(May contain traces of: Celery)

Garlic Clove**

200

Pappardelle

(Contains: Cereals containing gluten)

Vegetable Stock Paste

(Contains: Celery)

Italian Style Herbs

150

Creme Fraiche

(Contains: Milk)

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

Cooking Instructions and Tips

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.

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).

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.

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.

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.

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!