Bacon & Mushroom Fettuccine

Serves 4
  • 250g streaky bacon
  • 1T garlic paste (or one clove of garlic peeled and crushed)
  • knob of butter
  • 12 button mushrooms
  • 2 flat brown mushrooms
  • portobello pasta sauce
  • 1 packet fresh fettuccine (400g)
  • sprig of fresh rosemary finely chopped
  • sprig of fresh parsley coarsely chopped
  • handful of fresh chives  finely chopped

  1. Boil the water ready to cook the pasta.
  2. Sauté the bacon in a hot pan, with garlic.  Remove the bacon and roughly chop and put chopped mushrooms with knob of butter in the pan (the same pan to retain the flavours).
  3. Cook for 5-10 minutes.
  4. Place pasta in the boiling water.  Remove when the water starts to boil.
  5. Add the Portobello Pasta Sauce in with the mushrooms and the bacon, rosemary, parsley and chives.
  6. Combine sauce and pasta and serve.