Double Bacon and Mushroom Linguine

Name: Double Bacon and Mushroom Linguine with Spinach and Thyme
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 200 g Bacon Strips; 170 g Linguine; 113 g Mushrooms; ½ unit(s) Yellow Onion; 3.5 g Thyme; 56 g Baby Spinach; 1 tbsp Garlic Puree; 2 unit(s) Cream Cheese; ¼ cup Parmesan Cheese, shredded; 1 unit(s) Chicken Broth Concentrate; 0.13 tsp Salt*; 0.06 tsp Pepper*

with Spinach and Thyme

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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 taste buds to new heights.

Ingredients: Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mushrooms • Yellow onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Spinach • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Thyme.

Tags:

Family Friendly

Allergens:

Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time6 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Bacon Strips

170 g

Linguine

113 g

Mushrooms

½ unit(s)

Yellow Onion

3.5 g

Thyme

56 g

Baby Spinach

1 tbsp

Garlic Puree

2 unit(s)

Cream Cheese

¼ cup

Parmesan Cheese, shredded

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories980 kcal

Fat65 g

Saturated Fat27 g

Carbohydrate76 g

Sugar5 g

Dietary Fiber6 g

Protein28 g

Cholesterol105 mg

Sodium1260 mg

Trans Fat0.5 g

Potassium800 mg

Calcium225 mg

Iron4.5 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.

Utensils

•Large Pot

•Measuring Spoons

•Large Non-Stick Pan

•Slotted Spoon

•Small Bowl

•Colander

•Measuring Cups

Cooking Steps

Before starting, wash and dry all produce.
Bring a large pot of salted water to a boil over high.
Meanwhile, thinly slice mushrooms.
Strip 1 tbsp (2 tbsp) thyme leaves from stems.
Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.

Cut bacon crosswise into 1/4-inch strips.
Heat a large non-stick pan over medium-high.
When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
Remove from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.

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

Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.

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