Presto Bacon and Mushroom Linguine
with Green Beans and Cheese
Hey presto! This speedy Presto Bacon and Mushroom Linguine is ready in under 25 minutes. Bacon acts as a cheat's pancetta here, tossed with mushrooms and fresh asparagus in a creamy sauce that's perfectly pleasing.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Linguine
(Contains Cereals containing gluten)
80 grams
Sliced Mushrooms
60 grams
British Smoked Bacon Lardons
1 unit(s)
Garlic Clove
150 grams
Green Beans
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the pasta and bring back to the boil.
c) Cook until tender, 12 mins.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced mushrooms and bacon lardons.
c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the green beans, then cut into thirds.
a) Once the mushrooms and bacon are golden, stir in the garlic and cook for 30 secs.
b) When the pasta has 4 mins left, add the beans to the same pan and cook for the remaining time.
c) Once the pasta and beans are cooked, reserve some of the pasta water (see pantry for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.
a) Stir the reserved pasta water, creme fraiche and veg stock paste into the mushrooms and bacon. Simmer for 2-3 mins.
b) Add the cooked pasta, beans and hard Italian style cheese to the sauce and gently toss to coat.
c) Add another splash of water if the sauce is a bit thick. Season to taste with salt and pepper.
a) Share the bacon and mushroom linguine between your bowls.
Enjoy!
