Quick Bacon, Mushroom & Truffle Fusilli
with Parmesan & Garden Salad
- Milk
- Wheat
- Gluten
- Gluten
- Eggs
- Soy
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
- May contain traces of allergens
Golden ropes of fusilli coated in a creamy mushroom and truffle sauce and sizzled pieces of bacon. Finished with a scattering of sharp Parmesan cheese and a complementary salad, this is nothing short of a small bite of heaven. *We've replaced the fettuccine in this recipe with fusilli due to local ingredient availability. It'll be just as delicious, just follow your recipe card!*
Ingredients
1
Tomato
1 packet
Button Mushrooms
100 g
Diced Bacon
1 packet
Truffle Oil
(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat)
1
Cucumber
1 packet
Parsley
1 packet
Cream
(Contains: Milk)
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Eggs, Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1 packet
baby spinach & rocket mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Meanwhile, finely chop garlic. Roughly chop tomato and parsley. Slice cucumber into half-moons. Thinly slice portabello mushrooms.
Little cooks: Help pick the herb leaves from the stems!
• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli, 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), then drain fusilli and set aside.
TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushroom and diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Reduce heat to medium, then add garlic and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then stir through grated Parmesan cheese, cooked fusilli, parsley and a drizzle of truffle oil. Season with pepper.
TIP: Truffle oil has a strong flavour – add less if desired!
• In a large bowl, combine spinach & rocket mix, cucumber, tomato and a drizzle of balsamic vinegar and olive oil. Season and toss to combine. • Divide creamy bacon, mushroom and truffle fusilli between bowls. • Serve with garden salad. Enjoy!
Little cooks: Kids can help toss the salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The truffle oil adds a beautiful, subtle taste; some found it delicious, while others thought it bland.
- Ease of prep: Quick and easy to prepare, making it suitable for teens to cook and a hit with fussy eaters.
- Suggestions: Consider adding extra garlic and cheese to boost flavour; use cream instead of plant-based alternatives for richness.
