Equipment
- 1 Large pot
- 1 Frypan
- 1 Small bowl
Ingredients
Ingredients
- 250 g button mushrooms
- 4 cloves garlic
- 1 leek
- 200 g bacon
Fettuccine
- 200 g fettuccine pasta or gluten-free pasta
Sauce
- 1 tbsp / 15 ml olive oil
- 1 tbsp Italian herbs
- 1 cube chicken stock
- ½ cup / 125 ml coconut cream
- 1 cup / 80 g baby spinach
- 50 g parmesan cheese
Paninis
- 1 bunch parsley optional
- 2 panini bread or gluten-free rolls
- 2 tbsp / 30 ml olive oil
Instructions
Before you start
- Bring a large pot of salted hot tap water to a boil.
Prep ingredients
- Thinly slice 250 g button mushrooms. Peel and mince 4 cloves garlic. Slice 1 leek in half lengthwise then thinly slice. Dice 200 g bacon.
Cook fettuccine
- Cook 200 g fettuccine pasta in the pot of salted water according to packet directions. Reserve ½ cup or 125 ml of pasta water then drain and return fettuccine to the pot.
Start sauce
- While the pasta is cooking, heat 1 tbsp olive oil in a large frypan over medium-high heat. Cook the bacon for 3 minutes, breaking it up with a spoon, until golden. Add the mushrooms, leek and half of the garlic and cook for 6-8 minutes or until softened.
Cook paninis
- Preheat the oven grill. Finely chop 1 bunch parsley, discarding the stems. Slice 2 panini bread in half. Combine the remaining garlic, 2 tbsp olive oil and half of the parsley in a small bowl. Brush the garlic oil over the cut sides of the panini. Season with salt and pepper. Place the panini directly on a wire rack and grill for 5 minutes, or until golden.
Finish sauce
- Add 1 tbsp Italian herbs, crumble in 1 cube chicken stock, and cook for 1 minute. Then add ½ cup coconut cream and the reserved pasta water and cook for 2-3 minutes, until slightly thickened. Add the cooked fettuccine, 1 cup baby spinach and grate in 50 g parmesan cheese. Cook for about 1 minute, tossing, until the spinach is wilted. Season to taste with salt and pepper.
To serve
- Divide the bacon and mushroom fettuccine between bowls. Serve with the garlic panini bread on the side and garnish with the remaining parsley.
Nutrition
Calories: 870kcal | Carbohydrates: 89g | Protein: 35g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 100mg | Sodium: 1478mg | Potassium: 776mg | Fiber: 6g | Sugar: 32g | Calcium: 244mg | Iron: 9mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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