Quick Creamy Bacon & Courgette Orecchiette

Name: Quick Creamy Bacon & Courgette Orecchiette with Parmesan & Parsley
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Orecchiette; 1 sachet Vegetable Stock Powder; 1 Tomato; 100 g Diced Bacon; 1 packet Parsley; 1 packet Cream; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 Courgette

with Parmesan & Parsley

Get up to $175 off

Tags:

Easy

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Orecchiette

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

1 sachet

Vegetable Stock Powder

Tomato

100 g

Diced Bacon

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Nutrition Values

Calories976 kcal

Energy (kJ)4080 kJ

Fat62.8 g

of which saturates36.9 g

Carbohydrate71.9 g

of which sugars10 g

Dietary Fibre5.9 g

Protein27.8 g

Sodium1000 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.

Cooking Steps

• Boil the kettle. Meanwhile, thinly slice courgette into half-moons. • Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Remove from heat and reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain orecchiette, then return to saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook courgette and diced bacon, breaking up bacon with a spoon, until tender, 5-6 minutes. • Reduce heat to low. Add garlic paste and cook until fragrant, 1 minute. • Add cream (see ingredients), grated Parmesan cheese, vegetable stock powder and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), stirring to combine.

TIP: Cover the pan with a lid if the garlic paste starts to spatter!

• Remove pan from heat, then add cooked orecchiette. • Toss to combine and season with pepper. Set aside. • Thinly slice apple. • In a medium bowl, combine apple and mixed salad leaves and a drizzle of olive oil and balsamic vinegar.

TIP: If the pasta looks dry, add a dash more reserved pasta water! Little cooks: Take the lead by tossing the salad.

• Divide creamy bacon and courgette orecchiette between bowls. • Serve with apple salad. Tear over parsley leaves to serve. Enjoy!