Creamy Mushroom, Bacon & Rosemary Fettuccine
with Parmesan & Parsley
Meaty mushrooms and bacon work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sprinkling of parsley and lemon to cut through the richness and meet your new go-to vegetarian dish.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
Garlic
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Rosemary
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Lemon
1 packet
Mushrooms
1 sachet
Herb & Mushroom Seasoning
(Contains: Wheat, Gluten, Soy;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Snacking Tomatoes
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Slice lemon into wedges. • Pick and finely chop rosemary. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return pasta to the saucepan. Add a drizzle of olive oil to prevent the pasta sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, diced bacon, onion and rosemary, breaking up with a spoon, 5-6 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.
• To the pan with the mushrooms, add light cooking cream, herb & mushroom seasoning,and reserved pasta water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Remove pan from the heat, then add fettuccine, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.
• Divide the creamy mushroom, bacon and rosemary fettuccine between bowls. • Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!
