Creamy mushroom and bacon pasta


Frozen ingredients

300g pack frozen Cooks’ Ingredients medley of mushrooms
2 tsp frozen Cooks’ Ingredients chopped garlic
2 tbsp frozen Cooks’ Ingredients chopped parsley

350g tagliatelle
1 tbsp olive oil
6 rashers dry cure smoked back bacon, sliced
200g essential Waitrose half-fat fat crème fraîche
2 tbsp grated essential Waitrose parmigiano reggiano


1. Cook the tagliatelle according to pack instructions. Meanwhile, heat the olive oil in a large frying pan over a medium-high heat and cook the bacon pieces for 5 minutes.

2. Add the mushrooms and garlic to the bacon and cook over a high heat for 5 minutes. Stir in the crème fraîche and parsley and warm through.

3. Drain the pasta and add to the frying pan. Toss everything together and divide between four plates. Sprinkle each with some parmigiano reggiano and serve immediately.

Creamy mushroom and bacon pasta
  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2225.888kJ
Fat 20.6g
Saturated Fat 9.6g
Carbohydrate 64.1g
Sugars 3.5g
Salt 1.4g

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4 stars

Average user rating Based on 12 ratings

This recipe was first published in Fri Feb 03 14:24:23 GMT 2012.