Pronto Double Bacon and Mushroom Linguine

Name: Pronto Double Bacon and Mushroom Linguine with Courgette and Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 120 grams British Smoked Bacon Lardons**; 1 unit(s) Courgette**; 1 unit(s) Garlic Clove**; 120 grams Sliced Mushrooms**; 180 grams Linguine; 10 grams Vegetable Stock Paste; 1 sachet(s) Mixed Herbs; 150 grams Creme Fraiche**; 20 grams Grated Hard Italian Style Cheese**; 100 milliliter(s) Water for the Sauce

with Courgette and Cheese

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Hey presto! This speedy Pronto Double Bacon and Mushroom Linguine is ready in under 25 minutes. Bacon acts as a cheat's pancetta here, tossed with mushrooms and courgette in a creamy sauce that's perfectly pleasing.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•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

DifficultyEasy

Ingredients

serving amount

120 grams

British Smoked Bacon Lardons**

1 unit(s)

Courgette**

1 unit(s)

Garlic Clove**

120 grams

Sliced Mushrooms**

180 grams

Linguine

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

150 grams

Creme Fraiche**

20 grams

Grated Hard Italian Style Cheese**

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3288 kJ

Energy (kcal)786 kcal

Fat40.9 g

of which saturates21 g

Carbohydrate74.8 g

of which sugars8.5 g

Dietary Fiber5.1 g

Protein29.9 g

Salt3 g

Calcium33 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Kettle

•Garlic Press

•Colander

•Large Saucepan

Instructions

a) Boil a full kettle for the linguine.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

b) Peel and grate the garlic (or use a garlic press).

a) Lower the heat to medium, then add the sliced mushrooms and courgette to the lardons.

b) Cook, stirring occasionally, until the veg is softened and starting to brown, 4-5 mins.

c) Add the garlic and cook until fragrant, 1 min. IMPORTANT: Cook lardons thoroughly.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat.

b) Add the linguine and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

a) Add the water for the sauce (see pantry for amount), veg stock paste and mixed herbs to the bacon pan.

b) Stir and bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

c) Once reduced, stir in the creme fraiche and half the hard Italian style cheese. Add a splash of water if it's a little thick.

a) Add the cooked pasta to the sauce. Toss to coat and season to taste with salt and pepper.

b) Serve your bacon linguine in bowls and sprinkle over the remaining cheese.

Enjoy!

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