One-Pan Creamy Bacon & Chorizo Leek Penne
with Courgette & Parmesan Cheese- Wheat
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
All the flavour, none of the fuss! This one-pot 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!
Ingredients
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
100 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
1
Courgette
1 packet
Leek
1
Lemon
1 sachet
Tomato & Herb Seasoning
200 g
Mild Chorizo
Not included in your delivery
1 drizzle
olive oil
2.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Cut mild chorizo into 1cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add chorizo and cook until browned, 4-5 minutes. Transfer to a plate. • Boil kettle. • Return large saucepan to medium-high heat with a drizzle of olive oil. Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • 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.
• Divide one-pot creamy Tuscan bacon fusilli between bowls. Sprinkle over chorizo and grated Parmesan cheese. Serve with remaining lemon wedges. Enjoy!
