HelloHero: Herby Double Bacon & Leek Pasta

Name: HelloHero: Herby Double Bacon & Leek Pasta with Garden Salad & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 sachet Herb & Mushroom Seasoning; 200 g Diced Bacon; 1 Cucumber; 1 packet Penne; 1 packet Baby Leaves; 1 packet Cream; 1 packet Garlic Paste; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Garden Salad & Parmesan Cheese

Get up to $175 off

Perfectly al dente pasta mixed through a creamy sauce is too good to be true. There’s plenty of veggies hidden in amongst the penne to keep things fresh and green. For a bit of fun, throw in some diced bacon and leek and you’ve cooked another pasta winner dinner.

We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

•Bestseller

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

1 sachet

Herb & Mushroom Seasoning

200 g

Diced Bacon

Cucumber

1 packet

Penne

1 packet

Baby Leaves

1 packet

Cream

1 packet

Garlic Paste

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories1170 kcal

Energy (kJ)4900 kJ

Fat79.2 g

of which saturates42.1 g

Carbohydrate74.7 g

of which sugars10.5 g

Dietary Fibre6.1 g

Protein37.9 g

Sodium1340 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Stor kastrull

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain penne and set aside.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• When the pasta has 5 minutes cook time remaining, thinly slice leek.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes (cook in batches if your pan is getting crowded).
• Add leek and cook until softened, 2-3 minutes.
• Add garlic paste and rustic herb spice blend and cook until fragrant, 1 minute.

• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds.
• Add cooked penne, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste.
• Roughly chop cucumber.

TIP: Add another splash of reserved pasta water if the sauce looks too thick.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season.
• Divide rustic herby bacon and leek penne between bowls.
• Serve with garden salad. Enjoy!

Little cooks: Take the lead by tossing the salad!