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Creamy chicken, bacon & mushroom penne pasta with steamed greens recipe

Bacon & mushroom fettuccine with panini garlic bread

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings 4 people
Appliance/Function:

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 olive oil
  • 1 tbsp Italian herbs
  • 1 cube chicken stock
  • ½ cup coconut cream
  • 1 cup baby spinach
  • 50 g parmesan cheese

Paninis

  • 1 bunch parsley optional
  • 2 panini bread or gluten-free rolls
  • 2 tbsp 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