Bacon, Prawn & Mushroom Fettuccine Boscaiola

Name: Bacon, Prawn & Mushroom Fettuccine Boscaiola with Garlic Bread
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 Bake-At-Home Ciabatta; 90 g Diced Bacon; 1 packet Fettuccine; 1 Garlic; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 190 g Peeled Prawns; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 50 g butter

with Garlic Bread

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Boscaiola works a treat over 'al denté' fettuccine and when it's paired with garlic ciabatta, it makes the perfect base for mopping up any leftover sauce at the bottom of your bowl.

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Soy

•Milk

•Crustaceans

The quantities provided above are averages only.

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.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Bake-At-Home Ciabatta

(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Fettuccine

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

Garlic

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

50 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)5210 kJ

Calories1240 kcal

Fat62.5 g

of which saturates35 g

Carbohydrate119 g

of which sugars11.2 g

Dietary Fibre8.9 g

Protein48.2 g

Cholesterol0 mg

Sodium2460 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Boil the kettle. Preheat oven grill to high.
• Finely chop garlic. Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally.
• Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat, until ‘al dente’, 11 minutes.
• Reserve some pasta water(see ingredients). Drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns and diced bacon, tossing, until pink and starting to curl up, 3-4 minutes.

• Add sliced mushrooms and half the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes.

• Add herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add light cooking cream, stock concentration and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.

• Add cooked fettuccine, baby spinach leaves and Parmesan cheese, tossing, until wilted and combined, 1 minute. Season with salt and pepperto taste, then remove pan from heat.
• Meanwhile, place garlic and remaining butter in a small microwave-safe bowl. Microwave in 10 second bursts until melted. Brush garlic butterover cut sides of ciabatta. Season with salt and pepper. Place garlic bread directly on a wire rack in the oven. Grill until golden, 5 minutes.