Mushroom & Double 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.
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
Ingredients
Garlic
2
Diced Bacon
1
Cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
Button Mushrooms
1
Grated Parmesan Cheese
(Contains Milk; )
1
Pear
1
Herb & Mushroom Seasoning
1
baby spinach & rocket mix
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
balsamic vinegar
1
honey
Nutrition Values
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 (cook in batches if your pan is getting crowded). • 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!