Easy Bacon, Leek & Mushroom Orecchiette
with Apple Salad & Parmesan
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
- Milk
- Gluten
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Twirly-wirly pasta mixed in a creamy sauce is too good to be true. There’s plenty of veggies and mushrooms hidden in amongst the orecchiette to keeps things fresh and green. For a bit of fun, throw in some diced bacon and you’ve cooked another pasta winning dinner. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
orecchiette
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
garlic paste
(May be present: Soy, Eggs, Milk, Gluten, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
diced bacon
1 bag
Mixed Salad Leaves
½ bottle
cream
(Contains: Milk; )
1 bag
baby spinach leaves
1 bag
button mushrooms
1
leek
½
apple
½ sachet
Italian Herbs
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until 'al dente', 8 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.
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 and button mushrooms. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. • Add leek and cook until softened, 2-3 minutes. • Add garlic paste and Italian herbs (see ingredients) and cook until fragrant, 1 minute.
• To the frying pan with mushrooms and bacon, add cream (see ingredients) and cook, stirring, 30 seconds. • Add cooked orecchiette, 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.
TIP: Add another splash of reserved pasta water if the sauce looks too thick.
• Thinly slice apple (see ingredients). • In a medium bowl, combine mixed salad leaves, apple, a drizzle of red wine vinegar and olive oil. Toss to combine and season. • Divide creamy bacon, leek and mushroom orecchiette between bowls. • Serve with apple salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
