Creamy Mushroom & Bacon Boscaiola
with Garlic Ciabatta
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
garlic
1
fettuccine
(Contains Gluten; May be present Egg, Soy. )
1
diced bacon
1
portabello mushrooms
1
Garlic & Herb Seasoning
1
cream
(Contains Milk; )
1
Chicken-Style Stock Powder
1
baby spinach leaves
1
Wholemeal Panini
(Contains Gluten, Soy; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
Nutrition Values
Cooking Steps
• Boil the kettle. Preheat the grill to high. Thinly slice portabello mushrooms. Finely chop garlic. • Slice wholemeal panini in half lengthways, then slice each diagonally. • Half-fill a large saucepan with boiling water. • Cook fettuccine, uncovered, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return fettuccine to the saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and 1/2 the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add fettuccine, baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and 1/2 the butter and cook until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • To mushrooms and bacon, add cream, chicken-style stock powder and reserved pasta water and cook until slightly thickened, 2-3 minutes. • Add fettuccine, baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.
• Meanwhile, in a small bowl, add garlic and the remaining butter. Microwave in 10 second bursts or until melted. Brush garlic butter over cut sides of ciabatta. Season. • Place bread directly onto wire racks and grill until golden, 5 minutes. • Divide creamy mushroom and bacon boscaiola between bowls. • Serve with garlic bread. Enjoy!