Pronto Double Bacon Linguine
with Mushrooms, Courgette and Cheese
This Pronto Double Bacon Linguine is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
British Smoked Bacon Lardons
1
Echalion Shallot
120
Sliced Mushrooms
1
Courgette
(May contain Celery)
1
Garlic Clove
180
Linguine
(Contains Cereals containing gluten)
10
Vegetable Stock Paste
(Contains Celery)
1
Italian Style 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 after handling raw meat.
a) Meanwhile, halve, peel and thinly slice the shallot.
b) Trim the courgette, then quarter lengthways. Chop widthways into small pieces.
c) Peel and grate the garlic (or use a garlic press).
a) Lower the heat to medium, then add the shallot, 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 ingredients for amount), veg stock paste and Italian style 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 thickened, 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 plenty of pepper.
b) Serve your bacon linguine in bowls sprinkled with the remaining cheese. Enjoy!
Step 1 MOD: If you’ve chosen to double up on bacon lardons, cook the recipe in the same way.
