Mushroom & Bacon Spaghetti Boscaiola

Name: Mushroom & Bacon Spaghetti Boscaiola with Rocket & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 packet Spaghetti; 1 Pear; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 packet baby spinach & rocket mix

with Rocket & Pear Salad

Get up to $175 off

Allergens:

Wheat

•Gluten

•Milk

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

1 packet

Button Mushrooms

100 g

Diced Bacon

1 packet

Spaghetti

(Contains: Wheat, Gluten; May be present: Eggs, Soy. )

Pear

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

baby spinach & rocket mix

Nutrition Values

Calories1120 kcal

Energy (kJ)4680 kJ

Fat63.5 g

of which saturates37.1 g

Carbohydrate99.9 g

of which sugars12.5 g

Dietary Fibre7.3 g

Protein32.4 g

Sodium1380 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.

Cooking Steps

• 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 pear (see ingredients) and button mushrooms.

• Cook spaghetti in 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 spaghetti 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 spaghetti 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!