One-Pot Double Bacon & Creamy Mushroom Fusilli
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!
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
vegetable stock powder
garlic & herb seasoning
(Contains Gluten; May be present Soy, traces of egg. )
(Contains Milk; )
baby spinach leaves
Not included in your delivery
• 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.
• Divide one-pot bacon and creamy mushroom fusilli between bowls. • Tear over parsley to serve. Enjoy!