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Chestnut mushroom, fennel & bacon fusilli

Contains pork – recipe is for non-Muslims only

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 746
  • Carbohydrates 81
  • Saturated Fat 8
  • Sugar 11
  • Protein 27
  • Fat 32
  • Fibre 12
  • Salt 2

Nutrition per serving

  • Calories 746
  • Carbohydrates 81
  • Saturated Fat 8
  • Sugar 11
  • Protein 27
  • Fat 32
  • Fibre 12
  • Salt 2

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

  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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