Chestnut mushroom, fennel & bacon fusilli

Chestnut mushroom, fennel & bacon fusilli

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(25 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4

Store cupboard ingredients, spices and seasonal veg make this recipe the tastiest way to get 3 of your 5 a day

Nutrition and extra info

Nutrition: per serving

  • kcal746
  • fat32g
  • saturates8g
  • carbs81g
  • sugars11g
  • fibre12g
  • protein27g
  • salt2g
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  • 50ml olive oil, plus 1 tbsp
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fennel bulbs, finely sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • parmesan, grated, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

  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.

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Comments, questions and tips

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Lisabet Andreasen's picture
Lisabet Andreasen
23rd Feb, 2020
Loved it! I only used 300g of pasta, which was enough
camay_c's picture
8th Nov, 2017
I didn't have any fresh fennel bulb so I substituted it for a a couple of tsp of fennel seeds and my husband loved it! The background ainiseed flavour gives the pasta a special taste. Will defo add this to my repertoire.
25th Sep, 2017
Pretty tasty. I added roasted cherry tomatoes and extra garlic
10th Mar, 2017
Can I just check, is the per serving calorie amount right? Looks really high!?
18th Feb, 2017
Really tasty. The fennel isn't as dominant a flavour as I thought it'd be.
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