with Linguine and Spinach
Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Mushrooms • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic salt (salt, garlic powder, silicon dioxide) • Chili flakes.
Allergens
Utensils
Tags
Linguine
170 g
Mushrooms
227 g
Cream
237 mL
Shallot
1 unit
Baby Spinach
56 g
Garlic Salt
4 g
Cream Cheese
2 unit
Chili Flakes
4 g
Parmesan Cheese, shredded
0.25 cup
Soy Sauce
1 tbsp
Bacon Strips
100 g
Pepper
0.06 tsp
Butter
1 tbsp
Salt
0.06 tsp
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- Once water is boiling, add linguine. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite.
- Strain linguine, then return to the pot, off heat.
- Meanwhile, peel, then finely chop shallot.
- Thinly slice mushrooms.
- Roughly chop spinach.
- Cut bacon strips in half crosswise.
- Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard bacon fat from the pan.
- Carefully wipe the pan clean.
- Reheat the same pan (from step 2).
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook for 2-3 min, stirring often, until softened.
- Add mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, until mushrooms begin to soften.
- Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender. Season with pepper.
- Reduce heat to medium.
- Stir cream cheese into mushroom-shallot mixture. Cook for 1-2 min, stirring often, until cream cheese melts.
- Add cream. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Add spinach. Stir for 1-2 min, until wilted.
- Into the pot with linguine, pour mushroom Alfredo sauce. Toss to combine.
- Roughly chop bacon.
- Divide mushroom Alfredo linguine between bowls.
- Sprinkle with bacon and Parmesan.
- Sprinkle chili flakes over top.
If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Use the same pan to cook mushrooms in step 3.
Roughly chop bacon. Sprinkle bacon and remaining Parmesan over top.
1150
kcal
Calories
81
g
Fat
43
g
Saturated Fat
83
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
29
g
Protein
210
mg
Cholesterol
1830
mg
Sodium
1
g
Trans Fat
1100
mg
Potassium
300
mg
Calcium
4.5
mg
Iron
