Bacon & Mushroom Boscaiola
with Garlic Panini
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.
We’ve replaced the fettuccine in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just 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
Ingredients
1 clove
garlic
1 packet
button mushrooms
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat the grill to high. Boil the kettle. • Finely chop garlic. Thinly slice button mushrooms. Slice wholemeal panini in half lengthways, then slice each diagonally. • Half-fill a large saucepan with boiling water. Cook penne, uncovered, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return penne 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 penne, baby leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.
• Meanwhile, add garlic and the remaining butter to a small microwave-safe bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of panini. Season with salt and pepper. • Place panini directly on a wire rack and grill until golden, 5 minutes.
• Divide bacon and mushroom boscaiola between bowls. • Serve with garlic panini. Enjoy!