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Chestnut mushroom, fennel & bacon fusilli

Date:


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

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

  • 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.

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