Bacon, Mushroom & Sage Pasta with Garden Salad
Kid's Dinner: - Cheesy Bacon Jacket Potatoes
Enjoy one meal, two ways with our + Kids Dinner range. Cook a delicious dinner for the adults, and at the same time create a kid-friendly meal for the kids with a simple twist. For the adults' dinner, enjoy our signature creamy fettuccine dish filled with mushroom, bacon and sage. Do not fear, your little one will have a meal just as tasty, with these loaded jacket potatoes packed with cheesy bacon & zucchini!
The Nutritional Values for the kids dinner are as follows: 2040kJ Energy, 32.5g Fat, 18.0g Saturated Fat, 29.3g Carbohydrate, 10.8g Sugars, 20.1g Protein, 936mg Sodium.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
2
potato
1
brown onion
1
carrot
2 clove
garlic
1 bag
sage
1 bag
baby spinach leaves
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
sliced mushrooms
1 pinch
chilli flakes
2
tomato
1 sachet
garlic & herb seasoning
2 packet
light cooking cream
(Contains Milk;)
1 packet
diced bacon
(May be present: Soy. )
2 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place, cut-side down, on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until crisp and tender, 40-45 minutes. • Meanwhile, finely chop brown onion. Grate the carrot. Finely chop garlic. Pick and finely slice sage.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the onion and 1/2 the diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add carrot and some garlic & herb seasoning (1/2 a sachet). Cook until softened, 1-2 minutes. • Stir in baby spinach leaves and some light cooking cream (1 medium packet) until bubbling, 30 seconds. Season to taste. Transfer to a bowl.
• While the onion and bacon are cooking, bring a large saucepan of salted water to the boil. • Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta, then return to the pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook sliced mushrooms, the butter and remaining onion and bacon, stirring regularly, until bacon is lightly browned and veggies are just tender, 5-7 minutes. • Add garlic, sage and some garlic & herb seasoning (1/2 a sachet for 2P / 1 sachet for 4P). Cook until fragrant, 1 minute. • Add pasta water, a pinch of chilli flakes (if using) and remaining cooking cream. Cook until slightly thickened, 1-2 minutes. • Remove from heat. Stir in fettuccine until combined. Season.
• While the sauce is cooking, cut some tomato into wedges (1 tomato for 2 people / 2 tomatoes for 4 people). • In a medium bowl, combine tomato, some mixed salad leaves (1 small bag for 2 people / 1 medium bag for 4 people) and a drizzle of red wine vinegar and olive oil. Season, then toss to coat. • Divide bacon, mushroom and sage pasta between bowls. Top with grated Parmesan cheese. Serve with garden salad.
• When you're ready to pack the kids' dinner, divide potatoes and topping between two microwave-safe containers. Sprinkle with shredded Cheddar cheese, then refrigerate. • When ready to serve, microwave cheesy bacon jacket potatoes in 30 second bursts, until heated through. • Meanwhile, roughly chop remaining tomato. In a medium bowl, combine tomato, remaining salad leaves and a drizzle of red wine vinegar and olive oil. Season, then toss to coat. • Divide jacket potatoes between plates. Serve with salad. Enjoy!