Bacon, Mushroom and Pepper Pasta
in a creamy 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.
The quantities provided above are averages only.
Ingredients
100 grams
Irish Bacon Lardons
1 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
½ sachet(s)
Italian Herbs
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)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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 and deseed the pepper. 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 pan over medium heat (without oil).
- Once hot, dry-fry the pine nuts 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 half the Italian herbs (double for 4p) 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 cheese and a scattering of pine nuts.
