Quick Creamy Bacon & Courgette Orecchiette
with Parmesan & Parsley
- Wheat
- Gluten
- Milk
- Eggs
- Soy
- May contain traces of allergens
Ingredients
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1 sachet
Vegetable Stock Powder
1
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; )
2
Garlic
1
Courgette
Nutrition Values
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!
