One-Pot Creamy Bacon & Leek Penne
with Courgette & Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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
Leek
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Courgette
1 sachet
Mediterranean Spice Blend
1
Lemon
Nutrition Values
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. • Meanwhile, roughly chop courgette. Thinly slice leek. Slice lemon into wedges.
• Add courgette and leek, and cook until tender, 4-5 minutes. • Add Mediterranean seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder, fusilli and the boiling water. Simmer, stirring occasionally until fusilli is cooked through, 12-15 minutes. • Remove pan from heat, add baby spinach leaves and a squeeze of lemon juice. Stir to combine and season 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 grated Parmesan cheese. Serve with remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers praised the delicious flavour combination, with many noting it was a family favourite.
- Ease of prep: Some found the one-pot method convenient, while others suggested cooking pasta separately for better results.
- Suggestions: Consider adding mushrooms or sundried tomatoes to boost flavour; reduce water for a thicker sauce.
- Next-day meals: The generous portions often provided tasty leftovers for some households.
