Quick Creamy Double Bacon & Mushroom Spaghetti
with Spinach & Apple Salad
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, crispy double bacon and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
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
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
brown onion
2 clove
garlic
½
apple
2 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, fnely chop brown onion. Finely chop garlic. Thinly slice apple (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, in batches, until golden, 4-6 minutes. Transfer to a plate
• Return frying pan to high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms and onion, stirring, until browned and softened, 6-8 minutes. • Reduce heat to medium, then add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in light cooking cream, reserved pasta water and half the Parmesan cheese, until slighty thickened, 1-2 minutes. • Add cooked spaghetti and bacon, tossing to combine. Season with salt and pepper.
• In a medium bowl, combine apple, baby spinach leaves 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 and apple salad. Enjoy!