CHESTNUT MUSHROOM, FENNEL & BACON FUSILLI

Chestnut mushroom, fennel & bacon fusilli image

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

Provided by Chelsie Collins

Categories Dinner, Main course, Pasta, Supper

Time 45m

Number Of Ingredients 11

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 746 calories, Fat 32 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2 milligram of sodium