Creamy Mustard, Bacon & Courgette Spaghetti
with Parmesan & Apple Salad- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
Golden ropes of spaghetti have been coated in a rich, creamy mustard sauce with tender courgette soaking up all the flavours. Nuggets of bacon add the perfect savoury note, and with a scattering of sharp Parmesan cheese and a fresh salad, this is nothing short of a small bite of heaven.
Ingredients
1
Courgette
1
Apple
1 packet
Spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
Diced Bacon
1 sachet
Garlic & Herb Seasoning
½ packet
Cream
(Contains: Milk; )
1 packet
Dijon Mustard
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Leaves
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
parsley
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice courgette. Thinly slice apple into wedges. • Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Add diced bacon and courgette and cook, breaking up with a spoon, until golden, 6-7 minutes. • Add garlic & herb seasoning and cook, until fragrant, 1 minute.
• Reduce heat to medium, add cream (see ingredients), dijon mustard, chicken-style stock powder and reserved pasta water, and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add spaghetti and baby leaves and stir until combined. Season with pepper.
• Meanwhile, in a large bowl, combine apple, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Divide creamy mustard, bacon and courgette spaghetti between bowls. • Garnish with grated Parmesan cheese and tear over parsley. Serve with garden salad. Enjoy!
