Creamy Mushroom & 2x Bacon Linguine
with Lemony Panko & Arugula Salad
- Wheat
- Milk
Crispy bacon and golden mushrooms simmer in a creamy sauce—featuring smoky gouda cheese and tangy Dijon mustard—that clings to the linguine in this delicious pasta dish. Zesty lemon panko breadcrumbs add a bright crunch on top, and lemony arugula salad provides a fresh touch on the side to complete this family-style meal.
Ingredients
1 unit
Veggie Stock Concentrate
2 ounce
Arugula
½ cup
Panko Breadcrumbs
(Contains: Wheat)
8 ounce
Button Mushrooms
1 cup
Smoked Gouda Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
6 ounce
Linguine Pasta
(Contains: Wheat)
8 ounce
Applewood Smoked Bacon
2 clove
Garlic
1 tablespoon
Tuscan Heat Spice
2 teaspoon
Dijon Mustard
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop. Wipe out pan. TIP: For extra-bacony flavor, discard all but a thin layer of bacon fat from pan!
While bacon cooks, bring a large pot of salted water to a boil. Wash and dry produce.
Zest and quarter lemon. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Mince or grate garlic.
Heat a large drizzle of oil in a small, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes.
Turn off heat; transfer to a small bowl. Stir in as much lemon zest as you like. Season with salt and pepper.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
Heat a drizzle of oil in pan used for bacon over medium-high heat. Add mushrooms, garlic, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper; cook, stirring occasionally, until mushrooms are browned and slightly crispy, 4-6 minutes.
Stir in stock concentrate, cream sauce base, mustard, ½ cup reserved pasta cooking water (1 cup for 4), a pinch of salt, and pepper. (TIP: If pasta isn’t done, ladle water straight from the pot.) Bring to a boil, then reduce to a simmer and cook until sauce has thickened slightly, 2-4 minutes.
Turn off heat; stir in gouda until sauce is smooth. (If sauce seems too thick, add another splash of reserved pasta water.)
To pan with sauce, add drained linguine and half the bacon. Toss with 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice, adding more splashes of reserved pasta cooking water as needed until pasta is coated in a creamy sauce.
In a large bowl, toss arugula with a large drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.
Divide pasta between bowls. Top with lemony panko and remaining bacon. Serve salad family style with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most loved the creamy, smoky, mushroom-forward sauce, though some found the smoked Gouda and Tuscan spice overpowering together.
- Ease of prep: The dish uses several pans; toasting the breadcrumbs before cooking the bacon could reduce the number of dishes.
- Suggestions: If the sauce thickens too much, stir in extra pasta cooking water a splash at a time to loosen it. Some preferred Parmesan over smoked Gouda for a milder, more balanced sauce.
