HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Creamy Bacon, Parmesan & Green Bean Penne
Speedy Creamy Bacon, Parmesan & Green Bean Penne

Speedy Creamy Bacon, Parmesan & Green Bean Penne

with Garden Salad

Read more

We love creamy pastas, and we also love tomatoey pastas. What’s a person to do? Why it’s simple – combine the two of course! We did for this dish and we haven’t looked back since.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

¾ packet


(ContainsGlutenMay be present Egg, Soy)

1 packet


3 clove


1 bunch


1 bag

baby spinach leaves

1 block

Parmesan cheese


1 unit

brown onion

1 packet

green beans

1 unit


1 unit

roma tomato

1 cube

chicken stock

1 tin

diced tomatoes

1 tub

cooking cream


Not included in your delivery


olive oil

½ tsp


½ tsp

black pepper

2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3380 kJ
Fat36.6 g
of which saturates17.5 g
Carbohydrate84.8 g
of which sugars13.1 g
Dietary Fibre0 g
Protein29.9 g
Cholesterol0 mg
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a large saucepan of salted water to the boil. Chop the bacon into 1 cm pieces. Finely slice the brown onion. Peel and finely chop the garlic. Trim the ends of the green beans and chop into 1 cm pieces. TIP: If you have fussy little ones, chop the green beans very finely! Pick the oregano leaves. Dice the cucumber. Dice the Roma tomato. Use a vegetable peeler to shave the Parmesan cheese into short strips.


Add the penne (4/5 packet) to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. TIP: Stir the pasta regularly to ensure it doesn’t stick. Note: Be sure to add the correct amount of pasta so your dish is perfectly balanced, just the way we planned it! Drain and return to the saucepan. Drizzle with olive oil to prevent it from sticking.


While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the bacon, onion, garlic and green beans and cook for 5 minutes, stirring, or until the onion is soft. Crumble in the chicken stock cube, add the diced tomatoes and oregano and bring the mixture to a simmer. TIP: Mash the bigger tomato chunks with a wooden spoon to break them up. Cook for a further 8-10 minutes, or until thickened.


Add the cooking cream and 1/2 of the baby spinach leaves to the pan with the bacon and stir until the spinach has slightly wilted. Add the pasta, salt (use suggested amount) and black pepper (use suggested amount) and stir until combined. TIP: Taste the pasta and add a pinch more salt and pepper if you think it needs it.


In a medium bowl, combine the cucumber, Roma tomato and the remaining baby spinach leaves. Add the white wine vinegar and 1 tbs of olive oil and toss to coat


Divide the creamy bacon, parmesan and green bean penne between bowls and sprinkle over the Parmesan cheese. Serve with the garden salad on the side.