Creamy Bacon & Cherry Tomato Penne
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Creamy Bacon & Cherry Tomato Penne

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.

Kid Friendly
Available until May

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount



1 packet

cherry tomatoes

1 packet


(Contains Gluten; May be present Soy, Egg. )

½ packet

panko breadcrumbs

(Contains Gluten; )

1 packet

diced bacon

1 sachet

Garlic & Herb Seasoning

½ packet


(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

baby leaves

Not included in your delivery

olive oil


brown sugar


balsamic vinegar


Nutrition Values

Energy (kJ)3733 kJ
Fat45.3 g
of which saturates22.8 g
Carbohydrate90.3 g
of which sugars12.4 g
Protein27.7 g
Sodium1496 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.


Large Pan
Baking Paper
Baking Tray
Large Frying Pan



• 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!