Quick Bacon & Mushroom Boscaiola
with Garlic Ciabatta
When the craving for a creamy pasta dish hits there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.
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
1 packet
portabello mushrooms
1 clove
garlic
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
50 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. 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!
• While the pasta is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add mushrooms and half 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 cooked fettuccine, the baby spinach leaves and grated Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste.
• Preheat the grill to high. • Meanwhile, add garlic and the remaining butter to a small heatproof bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. • Place ciabatta directly on a wire rack and grill until golden, 5 minutes.
• Divide bacon and mushroom boscaiola between bowls. • Serve with garlic ciabatta. Enjoy!