Quick Creamy Bacon & Cherry Tomato Penne
with Parmesan & Pangrattato
Step up your pasta game with this failproof four-step recipe. Not just a pretty pop of colour, the roasted cherry tomatoes are the perfect accompaniment to the creamy bacon sauce, offering sweetness and acidity to balance out the richness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Vegetable Stock Powder
1 packet
Penne
(Contains: Wheat, Gluten; 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
Carrot
1 packet
Snacking Tomatoes
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Grate carrot (see ingredients). • Place cherry tomatoes, a pinch of brown sugar and salt on a lined oven tray. Drizzle with balsamic vinegar and olive oil. Toss to combine and roast until blistered and caramelised, 15-20 minutes.
Little cooks: Under adult supervision, older kids can help grate the carrot.
• Meanwhile, cook penne in boiling water, over high heat, until ‘al dente’, 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain penne and return to the saucepan. Drizzle with olive oil to prevent sticking. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and carrot until browned, 3-4 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), reserved pasta water, vegetable stock powder and half the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes. • When the sauce is done, add cooked penne, roasted tomatoes and baby leaves. Stir until combined and heated through, 1-2 minutes. Season to taste.
• Divide creamy bacon and cherry tomato penne between bowls. Top with pangrattato and remaining Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese!
