Fennel & celery salad
This simple salad is a refreshingly crisp and crunchy addition to any meal
Chestnut mushroom, fennel & bacon fusilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50ml olive oilplus 1 tbsp
- 2 fennel bulbsfinely sliced
- 2 onionsfinely sliced
- 4 garlic clovescrushed
- 2 red chilliesdeseeded and finely sliced
- 4 tbsp tomato purée
- 250g pack streaky bacondiced
- 350g fusilli
- 280g baby chestnut mushroomssliced
- small pack parsleyroughly chopped, to serve
- parmesangrated, to serve
Nutrition: per serving
- kcal746
- fat32g
- saturates8g
- carbs81g
- sugars11g
- fibre12g
- protein27g
- salt2g
Method
step 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.
step 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.
step 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.
