Rich Creamy Brie, Bacon & Leek Penne
with Balsamic Rocket
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Indulge in a truly decadent pasta night with this velvety penne, where buttery leeks and garlic are sautéed to perfection before being swirled into a rich, creamy sauce. The star of the show is the soft Brie that adds a luxurious depth of flavour and a beautiful creaminess. We’ve replaced the rocket leaves in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy)
2
Garlic
1 packet
Single Cream Brie
(Contains: Milk)
1 packet
Leek
1 sachet
Garlic & Herb Seasoning
½ packet
Cream
(Contains: Milk)
1 packet
Baby Spinach Leaves
1
Bacon
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition
Utensils
Cooking Steps
- Boil the kettle.
- Half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook penne over high heat, until ‘al dente’, 12 minutes.
- Reserve pasta water (1/4 cup per person).
- Drain penne, then return to saucepan.
- Meanwhile, finely chop garlic.
- Cut single cream brie into bite-sized chunks.
- Cut bacon into 1cm pieces.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook bacon and sliced leek, until softened and golden, 6-7 minutes.
- In the last minute, add garlic & herb seasoning and garlic and cook until fragrant.
- Reduce heat to medium, add longlife cream (see ingredients), brie and reserved pasta water, stirring until brie has slightly melted, 3-4 minutes.
- Remove pan from heat, then stir through cooked pasta until combined. Season to taste.
TIP: Add a splash of water if the sauce looks dry.
- In a medium bowl, combine rocket and a drizzle of balsamic vinegar and olive oil. Season to taste.
- Divide rich creamy brie and bacon penne between bowls.
- Top with rocket. Enjoy!
