Easy Creamy Bacon & Garlic Farfalle
with Mixed Salad & Parmesan Cheese
- Gluten
- Milk
- May contain traces of allergens
- Eggs
- Soy
- 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
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.
Ingredients
1
tomato
1
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
1
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
Utensils
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.
Divide the creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. Serve with the mixed salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, tasty sauce, though some found the herb blend overpowering; consider using less for a more balanced flavour.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, making it perfect for busy weeknights.
- Suggestions: Consider reducing the amount of garlic and herbs; add a squeeze of lemon juice to cut through the richness.
- Next-day meals: Several reviewers mentioned enjoying leftovers, with some noting it tasted even better the next day.
- Portions: Generous serving sizes provided ample leftovers for many, though some felt the salad portion was too large.
