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
Nutrition per serving
- 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
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.
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.
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.
