Moroccan Bosciaola
Taking a classic and giving it a new spin, can bit hit and miss. With this dish - we believe it's on point. The flavour of the Moroccan sauce mixed with the Italian staple will blow your mind.
Ingredients
Spaghetti
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Dried spaghetti 350 g
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Oil
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Salt
Sauce
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Bacon, diced 300 g
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Brown onion, diced 150 g
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Mushroom, diced 500 g
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Pure cream 300 ml
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Coriander, picked 20 g
Preparation
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Spaghetti
- In a large pot, bring water to the boil add salt and cook pasta until al dente.
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Sauce
- In a large frying pan, sauté bacon and onion, add mushroom and cook for until softened. Add KNORR Moroccan SauceGFand simmer until thickened a little. Toss through pasta and serve.
- Spoon mix over the pasta, top with coriander and serve.