Bacon & Mushroom Spaghetti
with Spinach, Rocket & Pear Salad
Jazz up your weeknight spaghetti with this perfect pasta dish! The silky cream sauce brings the tender mushrooms and golden bacon together like a treat, and the sharp and peppery side salad provides the perfect flavour contrast.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
½
pear
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
sliced mushrooms
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
spinach & rocket mix
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Finely chop brown onion. Finely chop garlic. Thinly slice pear (see ingredients) into wedges.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.
Return frying pan to medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add sliced mushrooms and the butter and cook, stirring, until browned and softened, 7-8 minutes.
While mushrooms are cooking, cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When mushrooms are done, reduce frying pan heat to low. Stir through light cooking cream and 1/2 the grated Parmesan cheese until heated through. Return bacon to pan, then add cooked spaghetti and a splash of pasta water. Season with salt and pepper. Toss to combine, then remove from heat. In a medium bowl, combine pear, spinach & rocket mix and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide creamy bacon and mushroom spaghetti between bowls. Sprinkle with remaining Parmesan. Serve with spinach, rocket and pear salad.