One-Pot Double Bacon & Creamy Mushroom Fusilli

Name: One-Pot Double Bacon & Creamy Mushroom Fusilli with Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet portabello mushrooms; 1 packet Soffritto Mix; 2 packet diced bacon; 1 sachet vegetable stock powder; 1 sachet Garlic & Herb Seasoning; 2 cup boiling water; 1 packet fusilli; ½ packet cream; 1 bag parsley; 1 bag baby spinach leaves

with Parsley

4.0(23)

Get up to $175 off

Calories

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Protein

31.9g protein

Total

35 minutes

Difficulty

Easy

Climate Superstar

Allergens:

Gluten(Wheat)
Milk
May contain traces of allergens
Soy
Eggs

When you make a wish it really does come true! We’re granting the wish of a flavourful, easy-to-cook dinner, so with a wave of a wand (and only one pan) we give to you a creamy mushroom pasta, peppered with bacon and magic. *Unfortunately, this week's penne was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

portabello mushrooms

1 packet

Soffritto Mix

2 packet

diced bacon

1 sachet

vegetable stock powder

1 sachet

Garlic & Herb Seasoning

1 packet

fusilli

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

½ packet

cream

(Contains: Milk; )

1 bag

parsley

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 cup

boiling water

Nutrition Values

Energy (kJ)3920 kJ

Fat54.1 g

of which saturates25 g

Carbohydrate75.9 g

of which sugars11.1 g

Protein31.9 g

Sodium2172 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.

Utensils

•Large Pan

•Lid

Cooking Steps

PDF

• Boil the kettle. • Thinly slice portabello mushrooms. Roughly chop baby spinach leaves. • In a large saucepan, heat a generous drizzle of olive oil over high heat. Cook mushrooms, soffritto mix and diced bacon, stirring, until bacon is lightly browned and veggies are just tender, 4-6 minutes.

• Add garlic & herb seasoning to the pan and cook, stirring, until fragrant, 1 minute. • Add the boiling water (2 cups for 2 people / 4 cups for 4 people), vegetable stock powder and fusilli. Stir to combine. • Bring to the boil, then reduce heat to medium. Cover with a lid and simmer, stirring occasionally, until pasta is al dente, 12-14 minutes.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Remove lid from pan, then stir through cream (see ingredients) and baby spinach. Simmer until slightly thickened and spinach is wilted, 1 minute. Season to taste.