Quick Bacon & Mushroom Boscaiola
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Quick Bacon & Mushroom Boscaiola

Quick Bacon & Mushroom Boscaiola

with Garlic Ciabatta

When the craving for a creamy pasta dish hits there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.

Unfortunately, this week's fettuccine was in short supply, so we've replaced it with spaghetti. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Over 30g protein
Kid Friendly

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 Time25 minutes
Cooking Time


Serving amount

1 clove


1 packet


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

1 packet

diced bacon

1 packet

portabello mushrooms

1 sachet

Garlic & Herb Seasoning

1 packet


(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves


Wholemeal Panini

(Contains Gluten, Soy; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

50 g


(Contains Milk; )


Nutrition Values

Energy (kJ)5621 kJ
Fat89.3 g
of which saturates51.8 g
Carbohydrate96.2 g
of which sugars11.9 g
Protein33.6 g
Sodium1721 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.


Large Pan
Large Non-Stick Pan



• Boil the kettle. Thinly slice portabello mushrooms. Finely chop garlic. • Slice wholemeal panini in half lengthways, then slice each diagonally. • Half-fill a large saucepan with boiling water. Cook spaghetti, uncovered, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return spaghetti to the saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!


• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and half the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add cooked spaghetti, the baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.


• Preheat the grill to high. • Meanwhile, add garlic and the remaining butter to a small microwave-safe bowl. Microwave in 10 second bursts until melted. • Brush (or spoon) garlic butter over cut sides of ciabatta. Season with salt and pepper. • Place ciabatta directly on a wire rack and grill until golden, 5 minutes.


• Divide bacon and mushroom boscaiola between bowls. • Serve with garlic ciabatta. Enjoy!