Extra Cheesy Bacon & Mushroom Spaghetti
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Extra Cheesy Bacon & Mushroom Spaghetti

Extra Cheesy Bacon & Mushroom Spaghetti

with Cucumber Salad

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!

Tags:
Kid Friendly
Allergens:
Gluten
•Milk

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

Garlic

1

Cucumber

1

Button Mushrooms

1

Spaghetti

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

1

Diced Bacon

1

Garlic & Herb Seasoning

1

baby leaves

1

Cream

(Contains Milk; )

1

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

1

olive oil

1

balsamic vinegar

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Nutrition Values

Energy (kJ)3471 kJ
Calories830 kcal
Fat45.6 g
of which saturates22.8 g
Carbohydrate71.5 g
of which sugars7.5 g
Dietary Fibre7.5 g
Protein28.7 g
Sodium1021 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.

Instructions

1

• 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 cucumber and button mushrooms.

2

• 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.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

3

• Meanwhile, 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.

4

• While the mushrooms are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. • Add cucumber and 1/2 of the baby spinach leaves. Set aside.

Little cooks: Take the lead by combining the ingredients for the dressing!

5

• Reduce the frying pan to medium heat. Cook cream (see ingredients), grated Parmesan cheese, cooked spaghetti, the remaining baby spinach leaves and a splash of reserved pasta water. Toss until spaghetti is coated in the sauce, 1-2 minutes. Season to taste.

TIP: If the sauce looks too thick, add a splash more of reserved pasta water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

6

• Toss salad to combine. • Divide cheesy bacon and mushroom spaghetti between bowls. • Serve with cucumber salad. Enjoy!