Cheesy Double Bacon & Mushroom Spaghetti
with Cucumber Salad
Just look at how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1
cucumber
1 packet
button mushrooms
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
2 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic. Thinly slice cucumber and button mushrooms.
• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return spaghetti to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, breaking it up with a spoon, until golden, 6-7 minutes (cook in batches if your pan is getting crowded). • Add mushrooms and cook until softened, 5-6 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• While the mushrooms are cooking, combine the balsamic vinegar and a drizzle of olive oil in a medium bowl. Season with salt and pepper. • Add cucumber and 1/2 of the baby spinach leaves. Set aside.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Reduce the frying pan to medium heat. Cook cream (see ingredients), grated Parmesan cheese, cooked spaghetti, the remaining baby spinach leaves and a splash of reserved pasta water. Toss until spaghetti is coated in the sauce, 1-2 minutes. Season to taste.
TIP: If the sauce looks too thick, add a splash more of reserved pasta water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!
• Toss salad to combine. • Divide cheesy bacon and mushroom spaghetti between bowls. • Serve with cucumber salad. Enjoy!