swap, upgrade or double up on protein, then just follow the instructions on the back of this card. Happy cooking! Before you start 1 2 3 Our fruit and veg need a little wash before you use them! Wash your hands before and after prep. Cooking tools Saucepan, frying pan, garlic press and colander. Ingredients Ingredients 2P 3P 4P Bacon Lardons** 60g 90g 120g Courgette** 1 1 2 Garlic Clove** 1 2 2 Sliced Mushrooms** 120g 180g 240g Linguine 13) 180g 270g 360g Fry the Bacon Get Prepped Bring on the Veg Vegetable Stock Paste 10) 10g 15g 20g a) Bring a large saucepan of water to the boil with a) Meanwhile, trim the courgette, then quarter a) Once the lardons are golden, lower the heat Mixed Herbs 1 sachet 1 sachet 2 sachets 1/2 tsp salt for the pasta. lengthways. Chop widthways into small pieces. to medium, then add the sliced mushrooms Creme Fraiche** 7) 150g 225g 300g b) Heat a drizzle of oil in a large frying pan on b) Peel and grate the garlic (or use a garlic press). and courgette. Grated Hard Italian 40g 60g 80g medium-high heat. b) Cook, stirring occasionally, until the veg is Style Cheese** 7) 8) Bacon Lardons** 90g 120g 180g c) Once hot, add the bacon lardons and cook, softened and starting to brown, 4-5 mins. stirring occasionally, until golden, 3-4 mins. c) Add the garlic and cook until fragrant, 1 min. Pantry 2P 3P 4P Water for the Sauce* 100ml 150ml 200ml IMPORTANT: Wash your hands and equipment IMPORTANT: Cook lardons thoroughly. *Not Included **Store in the Fridge after handling raw meat.
Nutrition CUSTOM RECIPE
Custom Recipe Per Per Per Per If you've chosen to double up on bacon lardons, Typical Values serving 100g serving 100g cook the recipe in the same way. for uncooked 393g 408g 100g 100g ingredient Energy (kJ/kcal) 3113 /744 792 /189 3274 /783 803 /192 Fat (g) 37.5 9.5 40.5 9.9 Sat. Fat (g) 20.9 5.3 21.8 5.4 4 5 6 Carbohydrate (g) 74.2 18.9 74.5 18.3 Sugars (g) 8.5 2.2 8.5 2.1 Protein (g) 28.0 7.1 30.6 7.5 Salt (g) 2.28 0.58 2.69 0.66 Nutrition for uncooked ingredients based on 2 person recipe. Reference Intake of an average adult (8400kJ/2000kcal). Allergens 7) Milk 8) Egg 10) Celery 13) Cereals containing gluten Always remember to check your ingredient packaging for the most up to date information on allergens and traces of Linguine Time Add the Creamy Sauce Finish and Serve allergens. Boxes are packed in facilities that handle peanut, a) Meanwhile, add the linguine to the pan of a) Add the water for the sauce (see pantry for a) Add the cooked pasta to the sauce. Toss to coat nut, sesame, fish, crustaceans, milk, egg, mustard, celery, soya, gluten and sulphites. boiling water and bring back to the boil. Cook amount), veg stock paste and mixed herbs to the and season to taste with salt and pepper. Use separate equipment to handle raw and cooked meat (or until tender, 12 mins. bacon pan. b) Serve your bacon linguine in bowls and sprinkle wash between uses). Missing or replaced ingredients, as well b) Once cooked, drain in a colander and pop back b) Stir and bring to the boil, then lower the heat with the remaining cheese. as any recipe step changes, will be communicated where into the pan. Drizzle with oil and stir through to and simmer until slightly reduced, 3-4 mins. possible via email. stop it sticking together. c) Once reduced, stir in the creme fraiche and half Enjoy! Contact the hard Italian style cheese, adding a splash of Let us know what you think! water if it's a little thick. Share your creations with #HelloFreshSnaps Head to hellofresh.co.uk or use our app to rate this recipe HelloFresh UK Packed in the UK The Fresh Farm 60 Worship St, London EC2A 2EZ You can recycle me!
