HelloHero: Herby Bacon & Leek Pasta
with Garden Salad & Double Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Perfectly al dente pasta mixed through a creamy sauce is too good to be true. There’s plenty of veggies hidden in amongst the penne to keep things fresh and green. For a bit of fun, throw in some diced bacon and leek and you’ve cooked another pasta winner dinner. We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Leek
1 sachet
Herb & Mushroom Seasoning
100 g
Diced Bacon
1
Cucumber
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Baby Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Garlic Paste
1 packet
Mixed Salad Leaves
2 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain penne and set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• When the pasta has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes.
• Add sliced leek and cook until softened, 2-3 minutes. • Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds.
• Add cooked penne, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste.
• Roughly chop cucumber.
TIP: Add another splash of reserved pasta water if the sauce looks too thick.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season.
• Divide rustic herby bacon and leek penne between bowls.
• Serve with garden salad. Enjoy!
Little cooks: Take the lead by tossing the salad!
