Creamy Bacon & Mushroom Spaghetti
with Spinach, Rocket & Parmesan Salad
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
1 packet
diced bacon
(May be present: Soy, Milk. )
2 clove
garlic
½
pear
1 sachet
garlic & herb seasoning
1 packet
sliced mushrooms
1 packet
light thickened cream
(Contains Milk;)
1 bag
spinach & rocket mix
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic. Thinly slice the pear (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.
Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook, stirring, until browned and softened, 7-8 minutes.
While the mushrooms are cooking, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve 1/4 cup pasta water, then drain the pasta and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Once the mushrooms are done, reduce the heat to low and stir through the light thickened cream and 1/2 the grated Parmesan cheese. When the sauce is heated through, return the bacon to the pan, then add the spaghetti and a splash of pasta water. Season with salt and pepper, then toss to combine. In a medium bowl, combine the pear and spinach & rocket mix with a drizzle of balsamic vinegar and olive oil. Season, then toss to coat.
Divide the creamy bacon and mushroom spaghetti between bowls. Sprinkle with the remaining Parmesan. Serve with the spinach, rocket and Parmesan salad.
