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Bacon and Mushroom Linguine

Bacon and Mushroom Linguine

with Spinach and Thyme

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Velvety mushrooms and smoky bacon are a savoury match made in pasta heaven! A cheesy and creamy final touch will take your taste buds to new heights.

Tags:Quick
Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bacon Strips

170 g

Linguine

(ContainsWheat/Blé)

227 g

Mushrooms

50 g

Red Onion

7 g

Thyme

56 g

Baby Spinach

1 tbsp

Garlic Puree

43 g

Cream Cheese

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tsp

Salt*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat15 g
Saturated Fat10 g
Carbohydrate87 g
Sugar16 g
Dietary Fiber7 g
Protein25 g
Cholesterol50 mg
Sodium1020 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Small Bowl
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Peel, then finely chop 1/3 cup onions (dbl for 4 ppl). Strip 1 tbsp thyme leaves off stems (dbl for 4 ppl).

2

Cut bacon into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove pan from the heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl), then discard remaining.

3

Heat pan with reserved fat over medium-high. When hot, add mushrooms, onions and thyme. Cook, stirring occasionally, until softened, 5-6 min. Add garlic puree and cook, stirring often, until fragrant, 1 min.

4

While mushrooms cook, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat. Set aside.

5

While linguine cooks, add cream cheese to the pan with mushrooms and stir together, until cream cheese melts, 1-2 min. Add broth concentrate and spinach, then stir together, until spinach wilts, 1-2 min. When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the large pot with linguine. Season with salt and pepper, then toss to combine.

6

Divide bacon and mushroom linguine between bowls. Sprinkle remaining bacon and remaining Parmesan over top.