[Easy] NZ Bacon & Cherry Tomato Pasta
with Parmesan & Roasted Almonds
- Wheat
- Gluten
- Almond
- Milk
- Soy
- Eggs
- May contain traces of allergens
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
Ingredients
1 sachet
Nan's Special Seasoning
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Garlic Paste
(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame)
1 packet
Roasted almonds
(Contains: Almond; )
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Tomato Paste
packet
Snacking Tomatoes
Cherry Tomatoes
Nutrition Values
Cooking Steps
Boil a full kettle. Add the boiling water to a large saucepan and return to the boil with a pinch of salt. Add the fusilli to the boiling water and cook until ‘al dente’, 11 minutes. Drain.
While the pasta is cooking, heat a large frying pan over a high heat, add the diced bacon and cherry tomatoes and cook until lightly charred, 3-5 minutes. Reduce the heat to medium and add the garlic paste, tomato paste and nan's special seasoning, cook until fragrant, 1 minute. Add the water and chicken stock powder and bring to a simmer until thickened slightly, 2-3 minutes. While the sauce is cooking, roughly chop the roasted almonds (don't chop almonds to save time if desired!).
Add the pasta and baby spinach leaves to the frying pan with the sauce. Toss to coat.
Divide the bacon and cherry tomato pasta between bowls. Sprinkle with the grated Parmesan cheese. Sprinkle over the roasted almonds.
