HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Broccoli Penne
Bacon & Broccoli Penne

Bacon & Broccoli Penne

with Sour Cream & Chives

Read more

Roasted broccoli and crispy bacon may not be the first combo you think of when it comes to pasta, but you can trust us on this one! Mix it all into a moreish cream-based sauce for a flavour explosion that's even worthy of Nonna's picky palate.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 head


1 bunch


1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

diced bacon

1 pinch

chilli flakes

2 packet

sour cream


1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4110 kJ
Fat54.9 g
of which saturates28.7 g
Carbohydrate78 g
of which sugars9 g
Dietary Fibre0 g
Protein39.1 g
Cholesterol0 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Finely chop the chives.


Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain, then return the pasta to the saucepan.

TIP: 'Al dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden, 3-4 minutes.


Add the broccoli with a dash of water to the frying pan with the bacon and cook, tossing, until softened, 4-5 minutes. Add the butter and stir until melted. Add the garlic and a pinch of chilli flakes (if using) and cook, tossing, until fragrant, 1 minute.


Reduce the heat to medium and add the sour cream and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people). Stir to combine. Add the baby spinach leaves and stir through until wilted, 1-2 minutes. Remove from the heat, then add the penne and 1/2 the grated Parmesan cheese and toss to combine. Season generously with salt and pepper.

TIP: Add a splash more pasta water if the sauce seems too thick.


Divide the bacon and broccoli penne between bowls. Top with the remaining Parmesan cheese and garnish with the chives.