HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon, Red Pesto & Roast Veggie Penne
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit

red onion

1 packet

peeled & chopped pumpkin

1 packet


(ContainsGlutenMay be presentSoy, Egg)

2 clove


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


1 bunch


Not included in your delivery

olive oil

¼ tsp


1 tsp

brown sugar

20 g


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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!


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.


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.


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.