HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Bacon, Mushroom & Cheese Spaghetti
Creamy Bacon, Mushroom & Cheese Spaghetti

Creamy Bacon, Mushroom & Cheese Spaghetti

with Apple Salad

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Just look at how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet


1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 bag

mixed leaves

½ bottle



1 bag

salad leaves



1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3564 kJ
Fat45.6 g
of which saturates23 g
Carbohydrate76.1 g
of which sugars11.8 g
Protein30.5 g
Sodium986 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Finely chop garlic. Thinly slice apple. Thinly slice mushrooms.


Cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the spaghetti to the saucepan.

Little cooks: 'Older kids can help add the pasta to the saucepan under adult supervision. Remember the water is boiling, so be careful!


While the spaghetti is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes. Add mushrooms and cook until softened, 5-6 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.


In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil, then season with salt and pepper. Add mixed leaves and apple.

Little Cooks: Take the lead by tossing the salad!


Reduce the frying pan to medium heat. Add longlife cream (see ingredients), grated Parmesan cheese, spaghetti, salad leaves and a splash of the reserved pasta water and cook, tossing, until the spaghetti is coated in the sauce, 1-2 minutes. Season to taste and set aside.

TIP: If the sauce looks too thick, add a splash more of the reserved pasta water to loosen.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan!


Toss salad to combine. Divide creamy bacon, mushroom and cheese spaghetti between bowls. Serve with apple salad.