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Bacon, Red Pesto & Roast Veggie Penne

Bacon, Red Pesto & Roast Veggie Penne

with Basil & Parmesan

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Here's a penne worth thinking about: loaded with crispy bacon, silky sautéed veggies and our more-ish red pesto made of sun-dried tomato, chargrilled capsicum, almonds, basil and Parmesan.

Allergens:GlutenMilkTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

carrot

1 unit

red onion

1 packet

peeled & chopped pumpkin

1 packet

penne

(ContainsGlutenMay be presentSoy, Egg)

2 clove

garlic

1 tin

tinned cherry tomatoes

1 packet

diced bacon

1 tin

chopped tomatoes

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bunch

basil

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4010 kJ
Fat41.4 g
of which saturates13.9 g
Carbohydrate108 g
of which sugars30.6 g
Dietary Fibre0 g
Protein31.9 g
Cholesterol0 mg
Sodium1950 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Slice the red onion into 2cm wedges. Place the carrot, red onion and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast on the top rack of the oven until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, add the penne to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 2/3 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking.

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

3

While the pasta is cooking, finely chop the garlic (or use a garlic press). Drain the tinned cherry tomatoes.

TIP: Reserve the liquid from the cherry tomatoes to use in another meal, like a bolognese!

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, tossing, until browned, 3-4 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, cherry tomatoes, garlic & herb seasoning, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and the chicken stock. Stir to combine.

5

Add the salt, brown sugar and butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove the pan from the heat and stir in the bacon, roasted veggies, red pesto and cooked penne. Season to taste with salt and pepper.

TIP: Add a little more reserved pasta water if the sauce is too thick.

6

Divide the bacon, red pesto and roasted veggie penne between bowls. Top with the grated Parmesan cheese and tear over the basil leaves as garnish.