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Creamy Orecchiette

Creamy Orecchiette

with Brussels Sprouts, Bacon, and Mixed Mushrooms

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Orecchiette (meaning “little ears” in Italian) is one of our favourite pasta shapes because of its ability to hold in delicious sauces. In this dish, pancetta, mixed mushrooms, and shredded Brussels sprouts are tossed into a light, creamy sauce flavoured with Parmesan, garlic, and woodsy herbs.

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 difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

227 g

Brussels Sprouts

100 g

Double-Smoked Bacon

113 g

Mixed Wild Mushrooms

1 unit

Chicken Broth Concentrate

170 g

Orecchiette

(ContainsWheat/Blé)

2 clove

Garlic

7 g

Thyme

7 g

Sage

1 unit

Lemon

¼ can

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3045.952 kJ
Calories728 kcal
Fat31 g
Saturated Fatnull g
Carbohydrate91 g
Sugarnull g
Dietary Fiber12 g
Protein33 g
Cholesterolnull mg
Sodium857 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Strip 2 tsp thyme leaves (double for 4 people) from the stem. Finely chop 1 tsp sage (double for 4 people.) Zest, then juice the lemon. Remove any stems from the mushrooms, then thinly slice. Chop the bacon into 1/2-inch cubes.

2

Cook the pasta: Add the pasta to the boiling water and cook for 8-10 min, until al dente. Drain, reserving 1/3 cup pasta water (double for 4 people).

3

Cook the bacon: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then bacon. Cook, stirring o en, until golden brown and crispy, 4-5 min. Transfer to a plate.

4

Add the mushrooms and brussels sprouts to the same pan and cook, stirring o en, until golden brown, for 4-5 min. Transfer to the same plate with the bacon.

5

Make the sauce: Add the garlic, sage, and thyme to the pan and cook for 30 sec, until fragrant. Add the broth concentrate, lemon juice (to taste) and reserved pasta water to the pan. Bring to a simmer for 2-3 min, until slightly thickened.

6

Add the drained pasta, lemon zest, bacon, brussels sprouts, mushroom and half the Parmesan into the sauce. Stir to coat.

7

Finish and serve: Divide the pasta into bowls. Sprinkle with the remaining Parmesan cheese on top and enjoy!