Creamy Brie Risoni & Bacon
with Courgette & Baby Spinach
Calories
:
612 kcalProtein
:
30.3g proteinDifficulty
:
EasyAllergens:
- Milk
- Wheat
- Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Courgette
2
Garlic
1 sachet
Tomato & Herb Seasoning
1 packet
Passata
1 packet
Single Cream Brie
(Contains: Milk)
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 packet
Risoni
(Contains: Wheat, Gluten)
Nutrition
Calories612 kcal
Energy (kJ)2560 kJ
Fat34.5 g
of which saturates18.5 g
Carbohydrate42.2 g
of which sugars7.1 g
Dietary Fibre6.4 g
Protein30.3 g
Sodium1470 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
1
- Finely chop garlic and courgette into half-moons.
- Boil the kettle. Pour boiled water into a medium saucepan over high heat with a generous pinch of salt.
- Cook risoni in the boiling water, until ‘al dente’, 7-8 minutes.
- Drain and return to pan. Drizzle with a little olive oil to prevent sticking.
- Reserve some pasta water(2 tbs for 2 people / 1/4 cup for 4 people).
2
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add diced bacon and courgette, cook until golden and tender, 6-8 minutes.
- Add garlic and tomato & herb seasoning, cook until fragrant, 1-2 minutes.
3
- Reduce heat to medium, then add passata and reserved pasta water. Simmer, until slightly reduced, 2-3 minutes.
- Remove pan from heat and stir through the diced bacon & courgette
