topBanner
Bacon & Roast Broccoli Spaghetti

Bacon & Roast Broccoli Spaghetti

with Parmesan Cheese

Explorer
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 rich tomato-based sauce for a flavour explosion that’s even worthy of Nonna’s picky palate.

Allergens:GlutenMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 head

broccoli

1 packet

spaghetti

(ContainsGlutenMay be presentEgg, Soy)

3 clove

garlic

½ unit

red onion

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 tin

chilli flakes

½ tin

tomato paste

½ tsp

crushed & sieved tomatoes

20 g

beef-style stock powder

1 packet

parsley

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ sachet

brown sugar

1 bunch

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3990 kJ
Fat40.2 g
of which saturates19 g
Carbohydrate96 g
of which sugars18.1 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium2290 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Place on an oven tray lined with baking paper. Drizzle generously with olive oil and season with a generous pinch of salt and pepper. Toss to coat. Roast until tender, 15-20 minutes.

2

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), drain the pasta, then return to the pan and drizzle with olive oil to prevent sticking.

TIP: 'Al dente' means the pasta is cooked through but is still a little firm.

3

While the pasta is cooking, finely chop the garlic (or use a garlic press). Finely chop the red onion (see ingredient list). Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook until golden, 5-6 minutes. Add the onion and cook until softened, 4-5 minutes. Add the garlic & herb seasoning, a pinch of chilli flakes (if using) and the garlic and cook until fragrant, 1-2 minutes.

4

Add the tomato paste, crushed & sieved tomatoes (see ingredients list), brown sugar, reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and the beef stock (1/2 sachet for 2 people / 1 sachet for 4 people). Simmer over a medium heat until slightly thickened, 1-2 minutes. Add the butter and stir through until melted, 1 minute. Remove from the heat.

TIP: Loosen the sauce with a little more pasta water if needed.

5

Add the cooked spaghetti, roasted broccoli and grated Parmesan cheese (reserve some for garnish) to the frying pan with the sauce and toss to combine. Season to taste with salt and pepper. Pick and roughly chop the parsley leaves.

6

Divide the bacon and roast broccoli spaghetti between bowls. Garnish with the parsley and reserved Parmesan cheese.