Name: Chestnut mushroom, fennel & bacon fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Chestnut mushroom, fennel & bacon fusilli

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

45 min total 15 min prep 30 min cook 4 746 cal

Instructions

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1 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.
2 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.
3 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.