The BBC Good Food logo
Chestnut mushroom, fennel & bacon fusilli

Chestnut mushroom, fennel & bacon fusilli

By
Rating: 4 out of 5.29 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • 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

Nutrition: per serving
NutrientUnit
kcal746
fat32g
saturates8g
carbs81g
sugars11g
fibre12g
protein27g
salt2g
Advertisement

Ingredients

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

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.29 ratings

Sponsored content