HelloHero: Creamy Bacon & Mushroom Penne

Name: HelloHero: Creamy Bacon & Mushroom Penne with Garden Salad & Parmesan
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet penne; 1 packet Diced Bacon; 1 packet Sliced Mushrooms; 1 packet garlic paste; 1 sachet Italian herbs; 1 packet light cooking cream; ¼ tsp salt; 1 packet Parmesan cheese; 1 packet baby spinach leaves; 1 tomato; 1 carrot; drizzle balsamic vinegar; 1 packet Mixed Salad Leaves

with Garden Salad & Parmesan

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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 capsicum salad. Okay we'll stop now!

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•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 packet

penne

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

1 packet

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Sliced Mushrooms

1 packet

garlic paste

1 sachet

Italian herbs

1 packet

light cooking cream

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

baby spinach leaves

tomato

carrot

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

¼ tsp

salt

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2792 kJ

Calories667 kcal

Fat26.9 g

of which saturates13.8 g

Carbohydrate74.7 g

of which sugars11.1 g

Dietary Fibre8.2 g

Protein27.6 g

Sodium1288 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• 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!

• 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, stirring, until fragrant, 1 minute.

• Add light cooking cream, reserved pasta water and the salt 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

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

Little cooks: Take the lead by tossing the salad!