One-Pot Bacon & Creamy Mushroom Fusilli
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One-Pot Bacon & Creamy Mushroom Fusilli

One-Pot Bacon & Creamy Mushroom Fusilli

Parsley

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!

Tags:
Quick Prep
Climate Superstar
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

portabello mushrooms

1 packet

Soffritto Mix

1 packet

diced bacon

1 sachet

vegetable stock powder

1 sachet

Garlic & Herb Seasoning

1 packet

fusilli

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

½ packet

cream

(Contains Milk; )

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

2 cup

boiling water

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Nutrition Values

Energy (kJ)3335 kJ
Fat41.9 g
of which saturates20.5 g
Carbohydrate75.8 g
of which sugars11.1 g
Protein23.9 g
Sodium1773 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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide one-pot bacon and creamy mushroom fusilli between bowls. • Tear over parsley to serve. Enjoy!