Creamy Bacon, Mushroom & Cherry Tomato Spaghetti
with Parmesan & Garlic Pangrattato
You won’t believe the delicious end result of this pasta. Cream and stock infuse the spaghetti with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms, bacon and caramelised tomatoes.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
button mushrooms
1
leek
1 tin
tinned cherry tomatoes
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
3 clove
garlic
1 packet
diced bacon
½ packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
Garlic & Herb Seasoning
½ bottle
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Thinly slice button mushrooms and leek. Drain tinned cherry tomatoes. • Place cherry tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 10-12 minutes.
TIP: Reserve the sauce from the cherry tomatoes to use in another meal!
• Meanwhile, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the spaghetti is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, mushrooms and leek, stirring, breaking up bacon with a spoon, until golden, 6-7 minutes. • Add garlic & herb seasoning and the remaining garlic and cook until fragrant, 1 minute. • Add plant-based cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), vegetable stock powder and 1/2 the grated Parmesan cheese. • Stir to combine, then simmer until reduced slightly, 2-3 minutes.
• When the sauce is done, add cooked spaghetti and a splash of reserved pasta water to the sauce, then toss to coat. • Add the roasted tomatoes and stir through until just wilted, 1-2 minutes. Season to taste.
TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!
• Divide creamy bacon, mushroom and cherry tomato spaghetti between bowls. • Sprinkle with garlic pangrattato and remaining Parmesan cheese. • Tear over parsley to serve. Enjoy!