Bacon & Herby Mushroom Boscaiola
with Garlic Ciabatta Bread & Parmesan
- Wheat
- Gluten
- Soy
- Milk
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Soy
When the craving for a creamy pasta dish hits, there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1 packet
Button Mushrooms
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 packet
Spaghetti
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
Not included in your delivery
1 drizzle
olive oil
50 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat grill to high. Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Finely chop garlic. Thinly slice button mushrooms.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes. Reserve some
pasta water (see ingredients).
• Drain spaghetti, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult
supervision. Be careful, the water is boiling!
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, heat a large frying pan over medium-high heat
with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until
beginning to brown, 2-3 minutes.
• Add mushrooms and half the butter and cook until browned and softened,
6-8 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream
and reserved pasta water and cook until slightly thickened, 2-3 minutes.
• Add cooked spaghetti, baby spinach leaves and grated Parmesan cheese,
tossing, until combined, 1 minute. Season to taste with salt and pepper.
• Meanwhile, slice ciabatta in half lengthways, then slice each diagonally.
• In a small microwave-safe bowl, add garlic and the remaining butter and
microwave in 10 second bursts until melted.
• Brush garlic butter over cut sides of ciabatta. Season to taste.
• Place ciabatta directly on a wire rack and grill until golden, 5 minutes.
Little cooks: Help spread the garlic butter over the ciabatta. Be careful, it’s hot!
• Divide bacon and herby mushroom boscaiola between bowls.
• Serve with garlic ciabatta bread. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy mushroom and bacon sauce was a standout for many reviewers, though quite a few found it very rich; some felt the seasoning was a touch salty.
- Ease of prep: Most reviewers found this a straightforward and quick pasta to pull together, with the garlic ciabatta adding a satisfying finishing touch.
- Suggestions: Use around half to three-quarters of the cream if you prefer a lighter sauce, and consider adding a little extra garlic butter to the ciabatta as several reviewers felt the stated amount was not quite enough for four pieces.
- Next-day meals: Several reviewers noted the dish reheated well and made a great lunch the next day, with the sauce holding up nicely.
- Portions: A number of reviewers found the recipe made generous servings, with some noting it could comfortably feed more than the stated number; others felt the pasta quantity was on the smaller side, so adjust to your household's appetite.
