Extra Cheesy Mushroom & Bacon Spaghetti Boscaiola
with Rocket & Pear Salad
This spaghetti dish pairs the earthy flavours of mushrooms with an easy creamy sauce. The side salad balances the richness of the pasta with a sweet and juicy pear.
We’ve replaced fettuccine in this recipe with spaghetti due to ingredient availability. It’ll be just as delicious, just follow your recipe!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
garlic
½
pear
1 packet
button mushrooms
1 packet
spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
diced bacon
1 sachet
Herb & Mushroom Seasoning
½ packet
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
½ packet
spinach & rocket mix
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
½ tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Thinly slice pear (see ingredients) and button mushrooms.
• Add spaghetti to the boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook diced bacon and mushrooms, stirring occasionally, until browned, 6-7 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Reduce heat to low and add cream (see ingredients), reserved pasta water and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add fettuccine and toss to combine. Season with pepper.
• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add pear and spinach & rocket mix (see ingredients) and toss to coat. Season.
• Divide mushroom and bacon fettuccine boscaiola between bowls and serve with rocket and pear salad. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top! Enjoy!
