Solo: Mushroom & Bacon Alfredo

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Solo: Mushroom & Bacon Alfredo

Creamy conchiglie pasta with mushrooms and courgettes, topped with hard cheese, bacon and parsley.

Ingredients to serve 1

  • 75g x conchiglie pasta
  • 75g x bacon bits
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • 50g x button mushrooms – slice thinly
  • 1 x courgette – dice (½ cm)
  • 75ml x cream
  • 15g x hard cheese – grate finely
  • 3g x fresh parsley – chop leaves finely
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Conchiglie pasta: Place a pot on medium-high heat and add boiling water. When the water is at a rolling boil, add the conchiglie and cook for 10-12 minutes. You want it al dente, which is slightly chewy and translucent. Drain, reserving some of the pasta water and drizzle with a little olive oil to keep it from sticking together.

Step 3

Bacon bits: Place a frying pan on medium-high heat and when hot, add the bacon. Cook for 7-9 minutes until brown and crispy. Remove from the pan and set aside.

Step 4

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 sauté for 5 minutes until lightly golden and cooked. Add the courgette and cook for 5 minutes until lightly golden. Turn the heat back down to medium-high, pour in the cream and cook for 1 minute. Mix through HALF the bacon, HALF the hard cheese and loosen the sauce with a splash of pasta water, if necessary. Add the pasta, mix through the sauce and season with salt and pepper.

Step 5

Serve the pasta topped with the REST of the hard cheese and bacon. Sprinkle over parsley and add a crack of black pepper.