Creamy Bacon & Cherry Tomato Fasta Pasta

Name: Creamy Bacon & Cherry Tomato Fasta Pasta with Goat Cheese & Spinach
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Garlic Paste; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Spaghetti; 1 packet Baby Spinach Leaves; 1 packet Snacking Tomatoes; 1 Asparagus; 1 packet Marinated Goat Cheese; 90 g Diced Bacon; 1 sachet Thyme; 1 packet Passata; 1 sachet Savoury Seasoning; 1 drizzle olive oil

with Goat Cheese & Spinach

Get up to $230 off

This dish may be simple to create but it’s bursting with complex flavours. Sweet tomatoes and earthy asparagus pair perfectly with salty bacon simmering in a herby, tomatoey sauce. Throw in some spaghetti and top with a crumble of goat cheese for an unforgettable dinner delight!

Tags:

Kid Friendly

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time15 minutes

Cooking Time5 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Spaghetti

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Baby Spinach Leaves

1 packet

Snacking Tomatoes

1

Asparagus

1 packet

Marinated Goat Cheese

(Contains: Milk;)

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Thyme

1 packet

Passata

1 sachet

Savoury Seasoning

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)4030 kJ

Calories963 kcal

Fat40.5 g

of which saturates18.7 g

Carbohydrate106 g

of which sugars14.9 g

Dietary Fibre11.4 g

Protein35 g

Sodium1930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to
the boil over high heat.
• Cook spaghetti (see ingredients) in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water(see ingredients). Drain spaghetti, then return to
saucepan. Drizzle with olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, halve snacking tomatoes.
• Trim ends of asparagus and thinly slice.
• Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Add snacking tomatoes and asparagus and cook until slightly blistered,
2-3 minutes.
Little cooks: Help pick the thyme leaves!

3

• To the pan, add savoury seasoning and garlic paste and cook until fragrant,
1 minute.
• Stir in passata, light cooking cream, stock concentrate, thyme and the
reserved pasta water and simmer, until slightly thickened, 2-3 minutes.
• Remove from heat, then stir in baby spinach leaves and cooked spaghetti.
Season with pepper.

4

• Divide creamy bacon and cherry tomato pasta between bowls.
• Crumble with marinated goat cheese to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the cheese!