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Easy Creamy Bacon & Garlic Farfalle

Easy Creamy Bacon & Garlic Farfalle

with Mixed Salad & Parmesan Cheese

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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:EasyQuick Prep
Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1

carrot

1 packet

farfalle pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet

diced bacon

1 sachet

rustic herb spice blend

1 bag

mixed salad leaves

½ bottle

longlife cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1

parsley

1 packet

garlic paste

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Divide the creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. Serve with the mixed salad.