HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Bacon & Herb Penne
Creamy Bacon & Herb Penne

Creamy Bacon & Herb Penne

with Tomato Salad & Parmesan

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The best part about tonight's dish (apart from the bacon)? You'll throw it together in four simple steps that will see dinner on the table before you know it.

Unfortunately, several ingredients we in short supply this week, so what you receive will be a little different to what's pictured. Don't worry, the recipe will be just as delicious!

Tags:Kid FriendlyQuickEasy Prep

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet


(ContainsGlutenMay be present Egg, Soy)

1 packet

diced bacon

(May be present Soy)

1 packet

garlic paste

1 bag

mixed salad leaves

1 packet

light cooking cream


1 packet

vegetable stock pot

1 bag

green beans

1 bag


1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Fat28.1 g
of which saturates13.7 g
Carbohydrate78.9 g
of which sugars15.5 g
Protein27.4 g
Sodium1460 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle. Roughly chop tomato. Grate carrot. Trim green beans, then slice in half. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper, then set aside. • Pour the boiled water into a large saucepan over a high heat. Add a pinch of salt, then bring to the boil. Cook penne in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 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.


• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • When oil is hot, cook diced bacon and green beans, breaking bacon up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.


• Add light cooking cream and vegetable stock pot and cook, stirring, until heated through, 30 seconds. • Add cooked penne and grated Parmesan cheese. Cook, tossing, until spinach is just wilted, 1-2 minutes. Remove from heat. Season to taste.

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


• To the bowl with the dressing, add mixed salad leaves, tomato and carrot. Toss to coat. • Divide creamy bacon and garlic penne between bowls. Tear over parsley leaves. • Serve with tomato salad.