Quick Comforting Bacon & Mushroom Boscaiola

Name: Quick Comforting Bacon & Mushroom Boscaiola with Garlic Panini
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 clove garlic; 1 packet fettuccine; 1 packet diced bacon; 1 packet portabello mushrooms; 50 g butter; 1 sachet Garlic & Herb Seasoning; 1 packet cream; 1 sachet Chicken-Style Stock Powder; 1 bag baby spinach leaves; 1 packet Wholemeal Panini; 1 packet Grated Parmesan Cheese

with Garlic Panini

Get up to $175 off

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 up the flavour with a side of classic garlic bread.

Tags:

Kid Friendly

Allergens:

Gluten(Wheat)

•Milk

•Soy

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

1 packet

fettuccine

(Contains: Gluten(Wheat); May be present: Eggs, Soy. )

1 packet

diced bacon

1 packet

portabello mushrooms

1 sachet

Garlic & Herb Seasoning

1 packet

cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 bag

baby spinach leaves

1 packet

Wholemeal Panini

(Contains: Gluten(Wheat), Soy; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

50 g

butter

(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.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Preheat the grill to high. Thinly slice portabello mushrooms. Finely chop garlic. • Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return fettuccine to the saucepan.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 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 fettuccine, baby spinach 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 heatproof bowl. Microwave in 10 second bursts until melted. • Slice wholemeal panini in half lengthways, then slice each diagonally. • Brush 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.