Creamy Bacon & Garlic Trottole
with Mixed Salad & Parmesan Cheese
- Milk
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Trottole – there are so many delights in cooking with this fun pasta. And the most delightful part about tonight's dish, you ask? The fact that this mouth-watering and creamy sensation is ready in 15 minutes! It can't get any better than this. *Keep an eye out...Due to recent sourcing challenges, we’ve replaced farfalle with trottole, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
cucumber
1
tomato
1 packet
diced bacon
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Rustic Herb Spice Blend
1 bag
salad leaves
½ bottle
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Trottole
(Contains: Gluten; May be present: Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice cucumber into half-moons. Roughly chop tomato. • Pour boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to boil. Cook trottole in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When pasta has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add garlic paste and rustic herb spice blend and cook until fragrant, 1 minute. • Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl, then season with salt and pepper. • Add mixed salad leaves, cucumber and tomato to dressing. Set aside.
• Add longlife cream (see ingredients) and vegetable stock powder to frying pan with bacon and cook, stirring, 30 seconds. • Add cooked trottole, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste.
• Toss salad to coat. • Divide creamy bacon and garlic trottole between bowls. Serve with mixed salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, garlicky sauce, though some found the herb seasoning overpowering or too salty.
- Ease of prep: Customers praised how quick and simple this dish was to make, with many noting it took only 15-20 minutes.
- Suggestions: Consider reducing the herb seasoning and adding vegetables like mushrooms or capsicum for more flavour and nutrition.
- Next-day meals: Several mentioned the pasta reheated well, making great leftovers for lunch the following day.
- Kid-friendly: Many parents reported this as a hit with children, though some found the herbs too strong for young palates.
