Easy Creamy Bacon & Garlic Farfalle

Name: Easy Creamy Bacon & Garlic Farfalle with Mixed Salad & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 tomato; 1 carrot; 1 packet farfalle; 1 packet diced bacon; 1 sachet Rustic Herb Spice Blend; drizzle balsamic vinegar; 1 bag salad leaves; ½ bottle cream; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 parsley; 1 packet garlic paste; 1 packet Grated Parmesan Cheese

with Mixed Salad & Parmesan Cheese

Get up to $175 off

Farfalle – there are so many delights in cooking with this fun bow-tie 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.

Tags:

Easy

Allergens:

Gluten

•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 Time

DifficultyEasy

Ingredients

Serving amount

tomato

carrot

1 packet

farfalle

(Contains: Gluten; May be present: Eggs, Soy. )

1 packet

diced bacon

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

parsley

1 packet

garlic paste

(May be present: Eggs, Soy, Milk, Gluten, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutrition Values

/ per serving

Energy (kJ)3560 kJ

Fat41 g

of which saturates22.5 g

Carbohydrate88.5 g

of which sugars11.1 g

Protein29.1 g

Sodium1311 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 Pan

•Large Non-Stick Pan

Cooking Steps

Boil a kettle of water. Roughly chop the tomato. Grate the carrot. Pour the boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to boil. Cook the farfalle in the boiling water until 'al dente', 10 minutes. Drain. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

When the pasta has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking it up with a spoon, until browned, 3-4 minutes. Add the 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. Add the mixed salad leaves, tomato and carrot to the dressing and toss to coat. Set aside.

Add the longlife cream (see ingredients) and vegetable stock powder to the frying pan and cook, stirring, 30 seconds. Add the cooked farfalle, some water (1/4 cup for 2 people / 1/2 cup for 4 people), the grated Parmesan cheese and baby spinach leaves and cook, tossing, until just wilted, 1-2 minutes. Season to taste.