Name: Chestnut mushroom, fennel & bacon fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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Chestnut mushroom, fennel & bacon fusilli

Chestnut mushroom, fennel & bacon fusilli

Chelsie Collins

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.35 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal746
fat32g
saturates8g
carbs81g
sugars11g
fibre12g
protein27g
salt2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2016

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A star rating of 4.2 out of 5.35 ratings

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