Truffle Mushroom Pasta with Bacon
with parsley and Italian cheese
This linguine is creamy, cheesy and packed with Vitamin-rich mushrooms for a veggie-friendly meal that's you don't want to miss.
Tags:
Super Quick
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
2 pack(s)
Truffle Oil
5 grams
Parsley
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
130 grams
Irish Bacon
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3506 kJ
Energy (kcal)838 kcal
Fat44.4 g
of which saturates19.3 g
Carbohydrate75.7 g
of which sugars8.4 g
Dietary Fiber2.7 g
Protein37.4 g
Cholesterol0 mg
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 10-12 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.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Roughly chop the mushrooms.
- Place a large pan over high heat (without oil).
- When hot, add the mushrooms to the pan. Season with salt and pepper.
- Fry until browned, stirring occasionally, until the mushrooms are cooked, 8-10 mins.
- Meanwhile, roughly chop the parsley (stalks and all).
NOTE: Adding bacon? Chop into 2cm cubes then fry for 3-4 mins before adding the veg.
3
- Add the drained pasta to the pan with the mushrooms, stirring until any liquid from the mushrooms is absorbed.
- Remove the pan from the heat.
- Add the creme fraiche and truffle oil.
- Mix well and season to taste with salt and pepper.
4
- Divide the mushroom pasta between bowls.
- Scatter the cheese and chopped parsley over the top.
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