Linguine and Bacon in Blush Sauce
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Linguine and Bacon in Blush Sauce

Linguine and Bacon in Blush Sauce

with Baby Tomatoes, Corn and Crispy Shallots

The swirl of rosy colour in this luscious, blushing linguine dish comes from sweet baby tomatoes. The sauce is boosted even more by bacon, corn and a sprinkle of crispy shallots. You'll be licking the plate clean!


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

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

100 g

Bacon Strips

170 g


(Contains Wheat)

113 g

Baby Tomatoes

28 g

Crispy Shallots

(Contains Wheat)

113 mL


(Contains Milk)

1 tbsp

Garlic Puree

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

113 g

Corn Kernels

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

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

Not included in your delivery

0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories970 kcal
Fat56 g
Saturated Fat29 g
Carbohydrate91 g
Sugar9 g
Dietary Fiber7 g
Protein25 g
Cholesterol130 mg
Sodium1020 mg
Trans Fat1 g
Potassium900 mg
Calcium200 mg
Iron4 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 Non-Stick Pan
Slotted Spoon


Cook linguine
  • Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
Cook bacon
  • Meanwhile, line a plate with paper towels.
  • Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add bacon.
  • Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
  • Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
  • Reserve bacon fat in the pan. (NOTE: You will reuse the pan in step 4.)
  • Meanwhile, drain corn.
  • Halve tomatoes.
Cook veggies
  • Reheat the pan with bacon fat (from step 2) over medium.
  • When the pan is hot, add tomatoes and corn. Season with salt and pepper.
  • Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
Make sauce
  • Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
  • Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high.
  • Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Remove from heat.
Finish and serve
  • Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Divide linguine between bowls.
  • Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.
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