Baked Brie & Loaded Bacon-Veggie Pasta

Name: Baked Brie & Loaded Bacon-Veggie Pasta with Tomato & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Double Cream Brie; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 Brown Onion; 1 packet Penne; 1 Tomato; 90 g Diced Bacon; 1 sachet Herb & Mushroom Seasoning; 1 drizzle olive oil

with Tomato & Parmesan Cheese

Get up to $230 off

Sit back and watch how this double cheese (Brie and Parmesan to be precise) veggie pasta bake, crisps up to golden perfection in the oven. You'll want to eat it straight out of the baking dish. Dinner done in a flash!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Soy

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Double Cream Brie

(Contains: Milk;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Baby Spinach Leaves

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1

Brown Onion

1 packet

Penne

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

1

Tomato

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories757 kcal

Energy (kJ)3170 kJ

Fat49.8 g

of which saturates28 g

Carbohydrate77.3 g

of which sugars12.2 g

Dietary Fibre7.3 g

Protein38.7 g

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•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 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 with a drizzle of olive oil.

2

Meanwhile, preheat grill to high.
Thinly slice tomato in rounds.
Finely chop onion and garlic.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook diced bacon, sliced mushrooms and onion, breaking up with a spoon, until golden, 4-6 minutes.
Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.

4

Reduce heat to medium and stir in light cooking cream, the reserved pasta water and stock concentrate. Simmer until slightly thickened, 1-2 minutes.
Stir through cooked penne, baby spinach and Parmesan cheese until wilted and combined, 1 minute. Season with pepper.