Chestnut mushroom, fennel & bacon fusilli
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Store cupboard ingredients, spices and seasonal veg make this recipe the tastiest way to get 3 of your 5 a day
| Nutrient | Unit |
|---|---|
| kcal | 746 |
| fat | 32g |
| saturates | 8g |
| carbs | 81g |
| sugars | 11g |
| fibre | 12g |
| protein | 27g |
| salt | 2g |
Ingredients
- 50ml olive oil , plus 1 tbsp
- 2 fennel bulbs , finely sliced
- 2 onions , finely sliced
- 4 garlic cloves , crushed
- 2 red chillies , deseeded and finely sliced
- 4 tbsp tomato purée
- 250g pack streaky bacon , diced
- 350g fusilli
- 280g baby chestnut mushrooms , sliced
- small pack parsley , roughly chopped, to serve
- parmesan , grated, to serve
Method
- STEP 1
Bring a large saucepan of salted water to the boil. Heat 1 tbsp oil in a large pan over a medium heat and fry the fennel and onion for 15 mins, or until softened. Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more. Toss in the bacon and fry for 5-6 mins.
- STEP 2
Meanwhile, cook the pasta according to pack instructions. Add the mushrooms to the frying pan, stir and cover for 8 mins, or until the mushrooms are soft.
- STEP 3
Drain the pasta, adding a ladle of the cooking water to the sauce. Tip in the pasta and stir to coat. Add the rest of the oil and scatter over the parsley and Parmesan.
Goes well with
Recipe from Good Food magazine, August 2016
Comments, questions and tips
Overall rating
