[6-Ing: R45443-1] Cream Cheese Bacon & Broccoli Pasta
with Cherry Tomatoes
Allergens:
Gluten
•Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Snacking Tomatoes
1
Broccoli
100 g
Bacon
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Light Cooking Cream
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Utensils
•Stor kastrull
•Large Frying Pan
Cooking Steps
1
- Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
- Cook penne in boiling water until ‘al dente’, 12 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain penne, then return to saucepan.
2
- Meanwhile, halve snacking tomatoes.
- Chop broccoli (including stalk!) into small florets.
- Roughly chop bacon.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and bacon, tossing until just golden, 4-5 minutes.
- Add snacking tomatoes and cook until blistered, 1-2 minutes.
- Reduce heat to medium-low then add cream cheese, light cooking cream, the salt and the reserved pasta water, stirring until smooth and combined, 2-3 minutes.
- Remove pan from heat and stir through cooked penne until combined. Season to taste.
4
- Divide cream cheese bacon and broccoli pasta between bowls. Enjoy!
- ELEVATE ME: If you added extra ingredients to this recipe, slice lemon into wedges and squeeze over lemon juice, tear over parsley and sprinkle with Parmesan cheese to serve.
