Creamy Bacon and Mushroom Boscaiola

Nutrition per serve

Ingredients

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

Method

1. Step 1 — Prep mushrooms
   Bring a medium saucepan of salted water to the boil for the pasta and peas. Wipe the mushrooms clean, then thinly slice.
2. Step 2 — Brown bacon
   Heat 1 tsp olive oil in a large deep frypan over medium-high heat. Cook the bacon, stirring, for 3-4 mins until browned.
3. Step 3 — Cook mushrooms
   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.
4. Step 4 — Cook pasta and peas
   Meanwhile, cook the pasta in the pan of boiling water for 9 mins. Add the peas to the pasta, return to the boil and cook for a further 1 min or until the pasta is al dente and the peas are tender. Reserve 50ml cooking water, then drain.
5. Step 5 — Toss pasta
   Add the pasta and peas, spinach, three-quarters of the cream* and reserved cooking water to mushroom mixture, then toss until combined and spinach is slightly wilted. Remove from the heat. Taste the sauce, then season with salt and pepper.
6. Step 6 — Grate parmesan and serve
   Finely grate the parmesan. Add three-quarters of the parmesan to the pasta and toss to combine. Divide the pasta among bowls. Scatter over the remaining parmesan to serve.

Allergens

Sulphites, Gluten, Wheat, Milk