15-Min Creamy Bacon and Mushroom Boscaiola

Nutrition per serve

Ingredients

• 90g diced bacon
• 200g mushrooms
• 10g Italian seasoning
• 150g peas
• 300g fresh fettuccine pasta
• 50g baby spinach leaves
• 250ml cream
• 50g parmesan
• 5ml olive oil

Method

1. Step 1 — Brown bacon
   Bring a large saucepan of salted water to the boil for the pasta and peas. Heat 1 tsp olive oil in a large deep frypan over medium-high heat. Cook the bacon, stirring, for 3-4 mins until browned.
2. Step 2 — Cook mushrooms
   While the bacon is cooking, wipe the mushrooms clean, then thinly slice. Add the mushrooms to the bacon and cook, stirring, for 2-3 mins until the mushrooms are browned and the bacon is crisp. Add the Italian seasoning, reduce the heat to low and stir for 30 secs or until fragrant.
3. Step 3 — Cook peas and pasta
   Meanwhile, add the peas and three-qaurters of the pasta* to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until the pasta is al dente and the peas are tender (we're using three-quarters of the pasta as recommended by healthy eating guidelines). Reserve 50ml cooking water, then drain.
4. Step 4 — Get ready to serve
   Add peas and pasta, spinach, three-quarters of the cream* and reserved cooking water to mushroom mixture, then toss until combined and spinach is slightly wilted. Remove from heat. Grate three-quarters of the parmesan over the pasta and toss to combine. Taste, then season with salt and pepper. Divide the pasta among bowls. Grate over the remaining parmesan to serve.
5. Step 5 — ...
   You're all done in 15 minutes! Now it's time to enjoy your meal.
6. Step 6 — ...
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Allergens

Sulphites, Egg, Gluten, Wheat, Milk