Bacon and Mushroom Linguine
with Spinach and Thyme- Wheat
- Milk
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
100 g
Bacon Strips
170 g
Linguine
(Contains: Wheat)
113 g
Mushrooms
56 g
Onion, chopped
7 g
Thyme
56 g
Baby Spinach
1 tbsp
Garlic Puree
86 g
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, thinly slice mushrooms. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl).
Cut bacon crosswise 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 the pan from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Discard all but 1 tbsp bacon fat (dbl for 4 ppl) from the pan.
Heat the pan with reserved bacon fat over medium-high. When hot, add mushrooms, onions and thyme. Cook, stirring occasionally, until softened, 5-6 min. Add garlic puree. Cook, stirring often, until fragrant, 1 min.
Meanwhile, 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 linguine to the same pot, off heat.
Meanwhile, add cream cheese to the pan with mushrooms. Stir until cream cheese melts, 1-2 min. Add broth concentrate and spinach. Stir until spinach wilts, 1-2 min. When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the pot with linguine. Season with salt and pepper, then toss to combine.
Divide bacon and mushroom linguine between bowls. Sprinkle remaining bacon and remaining Parmesan over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The bacon and mushroom combination is well-loved, though some reviewers found the sauce leaned bland or tasted predominantly of cream cheese without enough depth.
- Ease of prep: Most reviewers found this quick and straightforward to make; stripping thyme from the stems was the most commonly noted ficking point.
- Suggestions: Add a splash of lemon juice, a pinch of red pepper flakes, or a small pour of white wine vinegar to brighten the sauce and balance the richness. Using the full onion, extra Parmesan, or an additional dollop of cream cheese with a bit more broth can help build a saucier, more flavourful result.
- Leftovers: This dish reheats well the next day, with several reviewers noting it made a great lunch; the sauce can thicken in the fridge, so add a splash of water when reheating.
- Protein: Many reviewers added chicken breast, shrimp, or scallops to round out the meal, finding the bacon alone felt light as a main protein.
