with Spinach and Thyme
Umami-rich mushrooms and smoky bacon are a savoury match made in pasta heaven! The cheesy, creamy sauce to finish it all off will take your tastebuds to new heights. Ingredients: Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mushrooms • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme.
Allergens
Utensils
Tags
Bacon Strips
100 g
Linguine
170 g
Mushrooms
113 g
Yellow Onion
1 unit(s)
Thyme
7 g
Baby Spinach
56 g
Garlic Puree
1 tbsp
Cream Cheese
2 unit(s)
Parmesan Cheese, shredded
0.25 cup
Chicken Broth Concentrate
1 unit(s)
Salt
0.125 tsp
Pepper
0.063 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, thinly slice mushrooms.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
- Cut bacon crosswise into 1/4-inch strips.
- Heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
- Reheat the pan with reserved bacon fat over medium-high.
- When hot, add mushrooms, onions and thyme. Cook for 5-6 min, stirring occasionally, until softened.
- Add garlic puree. Cook for 1 min, stirring often, until fragrant.
- Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
- Meanwhile, to the pan with mushrooms, add cream cheese. Stir for 1-2 min, until cream cheese melts.
- Add broth concentrate and spinach. Stir for 1-2 min, until spinach wilts.
- When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the pot.
- Season with salt and pepper, then toss to combine.
- Divide bacon and mushroom linguine between bowls.
- Sprinkle remaining bacon and remaining Parmesan over top.
780
kcal
Calories
42
g
Fat
19
g
Saturated Fat
79
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
24
g
Protein
75
mg
Cholesterol
970
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
