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!
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.
penne(ContainsGlutenMay be present Egg, Soy)
diced bacon(May be present Soy)
mixed salad leaves
light cooking cream(ContainsMilk)
vegetable stock pot
Italian herbs(May be present Gluten/Gluten)
grated Parmesan cheese(ContainsMilk)
• 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.