Bacon and Bell Pepper Linguine
with creamy mushroom sauce
If you're looking for a recipe that's savoury and satisfying then this is it. This creamy bacon linguine is packed full of veg and finished off with a sprinkling of sharp Italian style cheese.
Ingredients
100 grams
Irish Bacon Lardons
½ unit(s)
Onion
150 grams
Mushrooms
1 unit(s)
Garlic
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
1 sachet(s)
Vegetable Stock
110 grams
Creme Fraiche
(Contains Milk)
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
1 unit(s)
Bell Pepper
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Dried Thyme
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Instructions
- Boil a large pot of salted water for the linguine.
- Halve and peel the onion. Thinly slice half (double for 4p).
- Roughly chop the mushrooms.
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
- When the water is boiling, add the linguine and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Meanwhile, place a large pan over medium heat (no oil).
- Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to medium-high heat with a drizzle of oil.
- Once the oil is hot, add the bacon lardons.
- Fry until golden, stirring occasionally, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
- Lower the heat to medium then add the onion, mushrooms and pepper to the pan.
- Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.
- With 1 min of cooking time left, add the garlic and cook until fragrant, stirring frequently.
- Add 50ml water (double for 4p), stock and thyme to the pan.
- Bring to the boil then lower the heat.
- Simmer until slightly reduced, 3-4 mins.
- Stir the creme fraiche through the sauce.
TIP: Add a splash of water if you feel the sauce is too dry.
- Add the drained linguine to the sauce and toss everything together.
- Season to taste with salt and plenty of pepper.
- Serve in bowls and finish with a sprinkling of pine nuts and cheese.
