with Peas and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Presto Bacon and Mushroom Linguine in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Linguine
180 grams
Sliced Mushrooms
80 grams
British Smoked Bacon Lardons
60 grams
Garlic Clove
1 unit(s)
Creme Fraiche
150 grams
Chicken Stock Paste
10 grams
Peas
120 grams
Grated Hard Italian Style Cheese
20 grams
Reserved Pasta Water
100 milliliter(s)
a) Fill and boil your kettle.
b) Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
c) Add 1/2 tsp salt and the linguine. Bring back to the boil.
d) Cook until tender, 12 mins.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced mushrooms and bacon lardons.
c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.
b) Once the pasta is cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.
a) Stir the reserved pasta water, creme fraiche, chicken stock paste and peas into the mushrooms and bacon, simmer for 2-3 mins.
b) Add the cooked pasta and Italian style cheese to the sauce and gently toss to coat.
c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper.
a) Share the bacon and mushroom linguine between your bowls.
Enjoy!
726
kcal
Energy (kcal)
3037
kJ
Energy (kJ)
34.8
g
Fat
19.1
g
of which saturates
77.1
g
Carbohydrate
9.3
g
of which sugars
6.7
g
Dietary Fibre
26.5
g
Protein
2.06
g
Salt
