Cheesy, creamy and just the right kick! This ooey gooey penne is comfort food with a twist; bacon, velvety sauce, tender pasta and a sprinkle of chilli flakes to keep things exciting. It’s your new weeknight fave in the making!
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
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
100 g
Diced Bacon
1 sachet
Chilli Flakes
1 packet
Baby Leaves
1 packet
Cream
1 packet
Grated Parmesan Cheese
1
Cauliflower
1 packet
Goat Cheese
1 drizzle
olive oil
20 g
butter
¼ tsp
pepper
• Boil the kettle. Pour boiling water into a large saucepan over high heat with a pinch of salt.
• To the boiling water, add penne and cook until ‘al dente’, 9 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, cut cauliflower into small florets. • In a large frying pan, heat a good drizzle of olive oil over high heat. • Add cauliflower and diced bacon and cook, breaking up with a spoon, until softened and golden, 6-8 minutes. • Reduce heat to medium, then add the butter, garlic & herb seasoning and the cracked black pepper, and cook, tossing, until fragrant 1 minute. • Add the longlife cream, and simmer, until slightly thickened, 1-2 minutes.
• Add cooked pasta, baby spinach leaves, half of the grated Parmesan cheese and the reserved pasta water, tossing well to combine. Season to taste.
• Divide creamy cauliflower and bacon pasta between bowls. • Top with remaining Parmesan and a pinch of chilli flakes (if using). Enjoy!