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.

Ingredients

Instructions

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.

Nutrition