Cream Cheese Bacon & Baby Broccoli Pasta
with Cherry Tomatoes
To level up your standard weeknight pasta, simmer crispy bacon with blistered tomatoes and charred baby broccoli in a cream cheese sauce that is sure to get your taste buds singing. This simple and easy pasta dish is sure to impress even your harshest of critics!
We’ve replaced the broccoli in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
90 g
Diced Bacon
(Contains: Soy, May contain traces of allergens, Milk;)
1
Baby Broccoli
1 packet
Cream Cheese
(Contains: Milk;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Penne
(Contains: Soy, May contain traces of allergens, Gluten, Wheat;)
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Utensils
Cooking Steps
- 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.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
- Meanwhile, halve snacking tomatoes.
- Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and diced bacon, tossing until just golden, 5-6 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.
- Divide cream cheese bacon and baby broccoli pasta between bowls to serve. Enjoy!
ELEVATE ME: If you’ve 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.
