Bacon, Mushroom & Leek Fettuccine
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Bacon, Mushroom & Leek Fettuccine

Bacon, Mushroom & Leek Fettuccine

with Chilli & Garlic Pangrattato

It's that time of the week again, pasta night and we’re here to twist things around. Herbs and mushrooms are a must in any pasta dish, add leek and bacon, then garnish with a pangrattato for something a bit different and definitely delicious.

Tags:
Climate Superstar
Over 30g protein
Allergens:
Gluten
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1

leek

½ packet

panko breadcrumbs

(Contains Gluten; )

1 packet

diced bacon

½ packet

Plant-Based Cream

(Contains Soy; )

1 pinch

chilli flakes

1 packet

fettuccine

(Contains Gluten; May be present Egg, Soy. )

1 packet

portabello mushrooms

½

pear

1 sachet

Garlic & Herb Seasoning

1 sachet

vegetable stock powder

1 bag

Mixed Salad Leaves

1 bag

parsley

Not included in your delivery

olive oil

20 g

plant-based butter

1 drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)3556 kJ
Fat36.9 g
of which saturates12.2 g
Carbohydrate92.8 g
of which sugars15.2 g
Protein28.1 g
Sodium1834 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Pan

Instructions

1
1

• Boil the kettle. • Finely chop garlic. Thinly slice portabello mushrooms and leek. Finely chop parsley. Thinly slice pear (see ingredients).

2
2

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and half the garlic, stirring, until golden brown, 3 minutes. • Transfer to a medium bowl and season to taste.

3
3

• Half-fill a large saucepan with boiling water and a pinch of salt. Cook fettuccine in the boiling water, over medium-high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return fettuccine to the pan and add a drizzle of olive oil to prevent sticking.

4
4

• Meanwhile, return the frying pan to medium-high heat with the plant-based butter and a drizzle of olive oil. • Cook diced bacon, mushrooms and leek, stirring, breaking up with a spoon, until golden, 6-7 minutes. • Add parsley, garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute.

5
5

• Reduce the heat to medium, then add plant-based cream (see ingredients), vegetable stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), and simmer until thickened, 1-2 minutes. • Remove from heat, then stir through the cooked fettuccine. Season to taste.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.

6
6

• Combine mixed salad leaves, pear and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste. • Divide mushroom, bacon and leek fettuccine between bowls. • Top with garlic pangrattato and a pinch of chilli flakes (if using) to serve. Enjoy!

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