Creamy Double 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 (Cook in batches if your pan is getting crowded).

• Add 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 and stir until combined.
• Add cooked fusilli 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.

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

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