Creamy Mushroom, Bacon & Rosemary Spaghetti

Name: Creamy Mushroom, Bacon & Rosemary Spaghetti with Cucumber Salad & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 2 clove garlic; 2 sprig rosemary; 1 packet portabello mushrooms; 1 drizzle balsamic vinegar; 1 bag Rocket leaves; 30 g butter; 1 sachet vegetable stock powder; 1 packet diced bacon; 1 Brown Onion; 1 cucumber; ½ bottle Plant-Based Cream; 1 packet spaghetti; 1 packet Plant-Based Grated Parmesan

with Cucumber Salad & Parmesan

Get up to $175 off

Meaty field mushrooms work a treat with aromatic rosemary, bacon and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sweet and peppery salad to cut the richness and meet your new go-to vegetarian dish.

Allergens:

Milk

•Soy

•Gluten

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

2 sprig

rosemary

1 packet

portabello mushrooms

1 bag

Rocket leaves

1 sachet

vegetable stock powder

1 packet

diced bacon

Brown Onion

cucumber

½ bottle

Plant-Based Cream

1 packet

spaghetti

1 packet

Plant-Based Grated Parmesan

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

30 g

butter

Nutrition Values

Energy (kJ)3442 kJ

Fat44 g

of which saturates17.2 g

Carbohydrate73.4 g

of which sugars7.5 g

Protein28.2 g

Sodium1476 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 Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a large saucepan of salted water to the boil. • Thinly slice cucumber. Finely chop onion and garlic. Pick and roughly chop rosemary leaves. Thinly slice portabello 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 spaghetti to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook onion, mushrooms, diced bacon and rosemary, breaking up with a spoon, until browned, 6-7 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.

• Add plant-based cream (see ingredients), vegetable stock powder and reserved pasta water to the mushrooms. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Remove frying pan from heat, then add cooked spaghetti and plant-based grated Parmesan. Gently toss to combine and season with salt and pepper to taste. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add rocket leaves and cucumber. Toss to coat.

TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!

TIP: Seasoning is key in this pasta, so add more salt depending on taste.