Recipe for Bacon Alfredo, made with veggie noodles
125g veggie noodles
75g bacon bits
1/4 onion – peel & chop finely
1/2 clove garlic – peel, grate finely & chop
50g button mushrooms – slice thinly
1 courgette – dice (½ cm)
15g hard cheese – grate finely
3g fresh parsley – chop leaves finely
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Boil the kettle. Prepare all ingredients as indicated above.
Veggie noodles: Place a pot on medium-high heat and pour in the boiling water. Add the veggie noodles and cook for 1-2 minutes until hot. Drain in a colander, reserving some of the water, and drizzle with a little olive oil to keep the noodles from sticking together.
Bacon bits: Place a pan on medium-high heat and when hot, add the bacon. Cook for 8-10 minutes until golden and crispy. Remove from the pan and set aside.
Mushroom & courgette mix: Using the same pan, add a knob of butter and a drizzle of olive oil. Let the butter melt, then add the onion with a pinch of salt and cook for 5 minutes. Add the garlic, cook for 30 seconds, then add the mushrooms. Turn the heat up to high and cook for 5 minutes until lightly golden and cooked. Add the courgette and cook for 5 minutes until lightly golden. Turn the heat down to medium-high, pour in the cream and cook for 1 minute. Mix through HALF the bacon and HALF the hard cheese. If necessary, loosen the sauce with a splash of the noodle water. Add the noodles, mix through the sauce and season with salt and pepper.
Serve the noodles topped with the REST of the hard cheese and the REST of the bacon. Sprinkle over parsley and add a crack of black pepper.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.