Pronto Bacon Pappardelle

Name: Pronto Bacon Pappardelle with Mushrooms and Courgette
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; 150 Closed Cup Mushrooms; 90 British Smoked Bacon Lardons; 200 Pappardelle; 112.5 Reduced Fat Creme Fraiche; 1 Courgette; 1 Vegetable Stock Powder; 40 Grated Hard Italian Style Cheese; 2 Dried Thyme; 100 Water for the Sauce

with Mushrooms and Courgette

Recipe Development TeamPublished on May 11, 2018

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Long, flat ribbons of pappardelle are perfect for mopping up creamy sauces like this one. Packed with delicious, Italian-inspired flavours, and on the table in just twenty minutes, this quick-fix dish is perfect for the evenings when you’re a little short on time.

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

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

150

Closed Cup Mushrooms

British Smoked Bacon Lardons

200

Pappardelle

(Contains: Cereals containing gluten)

112.5

Reduced Fat Creme Fraiche

Courgette

(May contain traces of: Celery)

Vegetable Stock Powder

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Dried Thyme

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)680 kcal

Energy (kJ)2845 kJ

Fat32 g

of which saturates15 g

Carbohydrate73 g

of which sugars12 g

Protein29 g

Salt2.4 g

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

Utensils

•Grill Pan

•Medium Saucepan

•Chopping Board

•Knife

•Strainer

•Bowl

•Spoon

Cooking Instructions and Tips

Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Heat a drizzle of oil in a large frying pan over medium-high heat and add the bacon lardons. Cook, stirring occasionally, until golden, 3-4 mins.

Meanwhile, halve, peel and thinly slice the shallot. Thinly slice the mushrooms. Trim the courgette then quarter lengthways. Chop widthways into small pieces.

Lower the heat to medium then add the shallot, mushrooms and courgette to the lardons. Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.

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

While the pasta is cooking, stir the thyme into the frying pan of lardons and veg and cook for 1-2 mins. Pour in the water (see ingredients for amount) and vegetable stock powder. Bring to the boil then lower the heat and simmer until reduced slightly, 3-4 mins.

Stir through the creme fraiche and half the hard Italian cheese. Add the pappardelle, toss together and season to taste with salt and plenty of pepper. Serve in bowls sprinkled with the remaining cheese. Enjoy!