Pronto Bacon Linguine
with Mushrooms, Courgette and Extra Cheese
This Pronto Bacon Linguine is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
60
British Smoked Bacon Lardons
1
Courgette
(May contain Celery)
1
Garlic Clove
120
Sliced Mushrooms
180
Linguine
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
1
Mixed Herbs
150
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the bacon lardons and cook, stirring occasionally, until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.
b) Peel and grate the garlic (or use a garlic press).
a) Lower the heat to medium, then add the sliced mushrooms and courgette to the lardons.
b) Cook, stirring occasionally, until the veg is softened and starting to brown, 4-5 mins.
c) Add the garlic and cook until fragrant, 1 min. IMPORTANT: Cook lardons thoroughly.
a) Meanwhile, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) Add the water for the sauce (see pantry for amount), veg stock paste and mixed herbs to the bacon pan.
b) Stir and bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.
c) Once reduced, stir in the creme fraiche and half the hard Italian style cheese, adding a splash of water if it's a little thick.
a) Add the cooked pasta to the sauce. Toss to coat well and season to taste with salt and pepper.
b) Serve your bacon linguine in bowls sprinkled with the remaining cheese.
Enjoy!
