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Italian Recipes

Creamy Bacon & Mushroom Penne

Creamy Bacon & Mushroom Penne

Creamy Bacon & Mushroom Penne

with Capsicum Salad & Parmesan

Up to 180$ + Free Treats / Extras for Life

Tags:

Easy Prep

Allergens:

Wheat

•Gluten

•Milk

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Penne

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

1

Diced Bacon

(May be present: Milk, Soy.)

1

Sliced Mushrooms

1

Garlic Paste

1

Italian Herbs

1

Light Cooking Cream

(Contains: Milk;)

1

Vegetable Stock Powder

1

Parmesan Cheese

(Contains: Milk;)

1

Baby Spinach Leaves

3

Baby Capsicum

1

Carrot

1

Mixed Salad Leaves

Not included in your delivery

olive oil

balsamic vinegar

Nutritional Values

Calories668 kcal

Energy (kJ)2796 kJ

Fat26.9 g

of which saturates13.9 g

Carbohydrate74.9 g

of which sugars11.1 g

Protein27.6 g

Sodium1289 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over high heat. Add a pinch of salt, then bring to the boil. • Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and sliced mushrooms, breaking bacon up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.

3

• Add light cooking cream, reserved pasta water and vegetable stock powder to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked penne, Parmesan cheese and baby spinach leaves. Cook, tossing, until spinach is just wilted, 1-2 minutes. • Remove from heat. Season with pepper.

TIP: Add a splash of pasta water to loosen the sauce, if needed!

4

• Thinly slice baby capsicum. Grate carrot. • In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and baby capsicum. Toss to combine. • Divide creamy bacon and mushroom penne between bowls. Serve with capsicum salad. Enjoy!

Little cooks: Take the lead by tossing the salad!

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