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Creamy Bison and Bacon Linguine
with Mushrooms and Cucumber Spinach Salad
This creamy linguine dish is full of savoury umami notes from the mushrooms and bison, with bacon adding another level of savoury flavour. A light and refreshing apple- spinach side salad is the perfect balance for the divinely rich cream sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
7 g
Chives
1 tsp
Garlic Powder
113 g
Mushrooms
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Baby Spinach
1 unit(s)
Mini Cucumber
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add linguine to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 2-3 min.
- Reserve 1 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Thinly slice mushrooms.
- Thinly slice chives.
- Pat bacon dry with paper towels, then cut into 1/4-inch pieces.
- Add vinegar, half the Dijon, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
- Season with salt and pepper, to taste.
- Transfer mushrooms to a plate.
- Heat the same pan over medium-high.
- When hot, add bacon to the dry pan. Cook, stirring occasionally, until bacon starts to render fat, 3-4 min.**
- Add bison. Cook, breaking up bison into smaller pieces, until no pink remains, 3-4 min.**
- Season with salt and pepper.
- Add mushrooms. Sprinkle garlic powder and Cream Sauce Spice Blend over top. Cook, stirring often, until combined, 30 sec.
- Stir reserved pasta water, cream and remaining Dijon into the pan with sauce, then bring to a simmer, stirring often.
- Once simmering, add linguine. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Season with salt and pepper, to taste.
- Add cucumnbers and spinach to the large bowl with vinaigrette. Toss to combine.
- Divide linguine between plates.
- Sprinkle with chives.
- Serve salad alongside.