280g |
egg noodles, cooked according to the packet instructions |
1 1/2 tablespoons |
olive oil |
200g |
bacon, cut into 1 cm pieces |
or 200g |
lardons |
1 |
small onion, roughly chopped |
1 |
garlic clove, crushed |
500g |
mixed sliced mushrooms |
|
salt |
|
freshly ground back pepper |
1 tablespoon |
tomato paste |
1 1/2 tablespoons |
sun-dried tomato paste |
1 |
rosemary stalk, leaves picked and roughly chopped |
200ml |
vegetable stock |
handful |
fresh parsley, chopped |
1 teaspoon |
red wine vinegar |
100g |
spiralized courgette, optional |
|
shaved parmesan, to serve |
|
creme fraiche, to serve |
|
sweet chilli sauce, to serve |