Creamy Double Bacon & Mushroom Penne
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Creamy Double Bacon & Mushroom Penne

Creamy Double Bacon & Mushroom Penne

with Cherry Tomato Salad & Parmesan

The best part about tonight's pasta 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. Oh and the mushrooms are a great addition. And the juicy tomato salad. Okay we'll stop now!

Tags:
Kid Friendly
Allergens:
Gluten
Wheat
Milk

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 packet

penne

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

2 packet

Diced Bacon

1 packet

sliced mushrooms

1 packet

garlic paste

1 sachet

Italian herbs

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

snacking tomatoes

1

carrot

1 packet

mixed salad leaves

Not included in your delivery

olive oil

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3171 kJ
Calories758 kcal
Fat33.6 g
of which saturates16.1 g
Carbohydrate75.2 g
of which sugars10.8 g
Dietary Fibre8.7 g
Protein34.2 g
Sodium1721 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over a 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
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. Cook in batches if your pan is getting crowded. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.

3
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
4

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