Cheesy Creamy Truffle, Mushroom & Bacon Fettuccine
with Spinach, Rocket & Apple Salad
- Wheat
- Gluten
- Milk
- Celery
- Soy
- May contain traces of allergens
- Milk
Ingredients
1
Brown Onion
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Truffle Oil
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • While the pasta is cooking, halve snacking tomatoes. Finely chop onion. • Reserve some pasta water. Drain then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
• While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over high heat. Add bacon, onion and sliced mushrooms and cook, stirring occasionally, until well browned, 5-6 minutes. • Reduce frying pan heat to low and add light cooking cream and chicken-style stock powder, stir to combine. Simmer until thickened, 2-3 minutes. • Add cooked fettuccine and a splash of the reserved pasta water to the pan, tossing to combine. Remove pan from heat and add splash more cooking water if needed. Season to taste with salt and pepper.
• In a medium bowl, combine the balsamic vinegar, the honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. • Just before serving, add snacking tomatoes and spinach & rocket mix (see ingredients) and toss to coat.
• Divide creamy mushroom fettuccine between bowls. • Drizzle with some of the truffle oil. Sprinkle over Parmesan cheese. • Serve with the rocket-tomato salad. Enjoy! TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the truffle oil's rich taste, though some found it overpowering. Several suggested adding garlic for extra depth.
- Ease of prep: Customers praised the quick and simple cooking process, making it a go-to favourite for busy nights.
- Suggestions: Some recommended adding chicken or extra vegetables like spinach or broccolini to boost nutrition and flavour.
- Leftovers: The pasta reheated well, with enough for lunch the next day, though a few wanted larger portions.
- Modifications: Several enjoyed swapping the side salad for garlic bread or incorporating the spinach directly into the pasta.
