Creamy Bison and Bacon Linguine
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Creamy Bison and Bacon Linguine

Creamy Bison and Bacon Linguine

with Mushrooms and Cucumber Spinach Salad

This creamy linguine dish is full of savoury umami notes from the mushrooms and bison, with bacon adding another level of savoury flavour. A light and refreshing apple- spinach side salad is the perfect balance for the divinely rich cream sauce.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains Egg, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

113 mL


(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

7 g


1 tsp

Garlic Powder

113 g


1 tbsp

White Wine Vinegar

(Contains Sulphites)

56 g

Baby Spinach

1 unit(s)

Mini Cucumber

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


½ tsp



Nutrition Values

Calories1210 kcal
Fat81 g
Saturated Fat31 g
Carbohydrate74 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol230 mg
Sodium1180 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium125 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Bowl
Large Non-Stick Pan


Cook linguine
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add linguine to the boiling water.
  • Cook uncovered, stirring occasionally, until tender, 2-3 min.
  • Reserve 1 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
  • Meanwhile, cut cucumber into 1/4-inch rounds.
  • Thinly slice mushrooms.
  • Thinly slice chives.
  • Pat bacon dry with paper towels, then cut into 1/4-inch pieces.
  • Add vinegar, half the Dijon, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Cook mushrooms
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
  • Season with salt and pepper, to taste.
  • Transfer mushrooms to a plate.
Start sauce
  • Heat the same pan over medium-high.
  • When hot, add bacon to the dry pan. Cook, stirring occasionally, until bacon starts to render fat, 3-4 min.**
  • Add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 3-4 min.**
  • Season with salt and pepper.
  • Add mushrooms. Sprinkle garlic powder and Cream Sauce Spice Blend over top. Cook, stirring often, until combined, 30 sec.
Finish sauce and assemble pasta
  • Stir reserved pasta water, cream and remaining Dijon into the pan with sauce, then bring to a simmer, stirring often.
  • Once simmering, add linguine. Cook, stirring often, until sauce thickens slightly, 1-2 min.
  • Season with salt and pepper, to taste.
Finish and serve
  • Add cucumnbers and spinach to the large bowl with vinaigrette. Toss to combine.
  • Divide linguine between plates.
  • Sprinkle with chives.
  • Serve salad alongside.