Creamy Bacon & Cauliflower Pasta

• Meanwhile, half-fill a large saucepan with water. 
Add a generous pinch of salt, then bring to the 
boil over high heat.
• Cook penne in the boiling water, stirring 
occasionally, until ‘al dente’, 9 minutes. 
• Reserve some pasta water, then drain pasta
and return to the pan. Drizzle with olive oil to 
prevent sticking.

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• When the cauliflower has 10 minutes cook time 
remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. 
• Cook diced bacon, breaking up with a spoon, 
until golden, 5-6 minutes. 

• Add sliced leek, garlic and the butter to the 
frying pan and cook until fragrant, 1 minute. 
• Add the plain flour and cook, stirring, 1 minute. 
• Reduce heat to low, then add cream (see 
ingredients) and grated Parmesan cheese. Add
chicken-style stock powder (see ingredients)
and stir until combined. 
• Add cooked penne and roasted cauliflower, 
then gently stir to coat. Season with pepper. 

TIP: Add a dash of the reserved pasta water if the 
sauce seems too thick.

• Meanwhile, in a large bowl, combine the 
vinegar, honey and a drizzle of olive oil. 
• Season with salt and pepper, then add mixed
salad leaves and pear. Toss to coat. 

Little cooks: Take the lead by combining the 
ingredients for the dressing!