Creamy Bacon & Mushroom Fusilli
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- Soy
- Sesame
- May contain traces of allergens
You can never really go wrong with fusilli, especially when it’s paired with some tasty ingredients, such as tender bacon chunks, meaty mushrooms, garlic paste, cream and Parmesan. Who would have thought it only took 6 ingredients to make a meal worth raving about?
Ingredients
100 g
Bacon
1
Fusilli
(Contains: Gluten, Wheat May be present: Soy, Sesame)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Sliced Mushrooms
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fusilli, then return to
saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, cut bacon into 1cm pieces.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook bacon until golden, 5-6 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook sliced mushrooms, until browned and softened, 6-8 minutes. • Add garlic paste and cook, stirring until fragrant, 1 minute. • Add light cooking cream, the salt and reserved pasta water. Simmer until slightly thickened, 2-3 minutes. • Stir in cooked penne, diced bacon and half the Parmesan cheese, tossing well to combine. Season to taste.
• Divide creamy bacon and mushroom penne between bowls. • Sprinkle with remaining Parmesan cheese to serve. Enjoy! ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop roasted almonds. Top pasta with basil pesto and almonds. Tear over parsley to serve. Little cooks: Add the finishing touch by sprinkling over the cheese!
