Moroccan Bosciaola

Name: Moroccan Bosciaola
Yield: 10
Ingredients: 350.0g Dried spaghetti; 0.0 Oil; 0.0 Salt; 300.0g Bacon, diced; 150.0g Brown onion, diced; 500.0g Mushroom, diced; 800.0g KNORR Moroccan Sauce GF 2 kg; 300.0ml Pure cream; 20.0g Coriander, picked

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.

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Spaghetti

Dried spaghetti 350.0 g
Oil
Salt

Sauce

Bacon, diced 300.0 g
Brown onion, diced 150.0 g
Mushroom, diced 500.0 g
KNORR Moroccan Sauce GF 2 kg 800.0 g
Pure cream 300.0 ml
Coriander, picked 20.0 g

Pork

Italian

Middle Eastern

Casual Dining

Cafe/Takeaway

Local Favourites

Pasta

Main Meals

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.

...

Preparation

Spaghetti
- In a large pot, bring water to the boil add salt and cook pasta until al dente.
Sauce
- In a large frying pan, sauté bacon and onion, add mushroom and cook for until softened. Add KNORR Moroccan Sauce GFand simmer until thickened a little. Toss through pasta and serve.
- Spoon mix over the pasta, top with coriander and serve.