Pronto Bacon and Mushroom Linguine
with Courgette and Cheese
Hey presto! This speedy Pronto Bacon and Mushroom Linguine is ready in under 25 minutes. Bacon acts as a cheat's pancetta here, tossed with mushrooms and courgette 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
60 grams
British Smoked Bacon Lardons
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Garlic Clove
120 grams
Sliced Mushrooms
180 grams
Linguine
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
1 sachet(s)
Mixed Herbs
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle for the linguine.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the bacon lardons and stir-fry 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 1cm 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, pour the boiled water from your kettle into a large saucepan on high heat.
b) Add the linguine and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.
c) 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. Add a splash of water if it's a little thick.
a) Add the cooked pasta to the sauce. Toss to coat and season to taste with salt and pepper.
b) Serve your bacon linguine in bowls and sprinkle over the remaining cheese.
Enjoy!
