One-Pan Double Creamy Bacon & Leek Penne

Name: One-Pan Double Creamy Bacon & Leek Penne with Courgette & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Fusilli; 200 g Diced Bacon; 1 packet Baby Leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Courgette; 1 packet Leek; 1 Lemon; 1 sachet Tomato & Herb Seasoning; 1 drizzle olive oil; 2.5 cup boiling water

with Courgette & Parmesan Cheese

Get up to $175 off

All the flavour, none of the fuss! This one-pan wonder brings smokey bacon, tender courgette and a rich, creamy sauce together in one dreamy dish. Comfort food, Italian-style - and only one pot to clean!

Tags:

Kid Friendly

Allergens:

Wheat

•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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Fusilli

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

200 g

Diced Bacon

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Courgette

1 packet

Leek

Lemon

1 sachet

Tomato & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

2.5 cup

boiling water

Nutrition Values

Calories1190 kcal

Energy (kJ)4960 kJ

Fat79.8 g

of which saturates41.9 g

Carbohydrate75.5 g

of which sugars11.9 g

Dietary Fibre7.7 g

Protein37.2 g

Sodium2050 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 Frying Pan

Cooking Steps

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Boil kettle. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes (cook in batches if necessary). • Meanwhile, roughly chop courgette. Thinly slice leek. Slice lemon into wedges.

• Add courgette and leek, and cook until tender, 4-5 minutes. • Add Tuscan herb seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium, then add cream, chicken-style stock powder, penne and the boiling water (21/2 cups for 2 people / 5 cups for 4 people). Simmer, stirring occasionally until penne is cooked through, 9 -12 minutes.
• Remove pan from heat, add baby leaves and a squeeze of lemon juice. Stir to combine and season with salt and pepper to taste.
TIP: Add a splash more water if the sauce looks too thick.