Quick Creamy Bacon Orecchiette
with Green Veggies & Basil
Orecchiette (meaning “little ears” in Italian) is one of our favourite pasta shapes because of its ability to hold in delicious sauces. In this dish, green veggies, bacon and basil combine with a creamy, cheesy sauce to make all your pasta dreams come true!
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Ingredients
1
zucchini
1 bag
Trimmed Green Beans
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
garlic paste
1 packet
light thickened cream
(Contains Milk;)
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 pinch
chilli flakes
1 punnet
basil
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
15 g
butter
Nutritional Values
Utensils
Instructions
• Boil the kettle. Thinly slice zucchini into half-moons. Cut trimmed green beans in half. • Pour boiled water into a large saucepan over a high heat. Add a generous pinch of salt. Bring to the boil, then add orecchiette and cook until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) in a small bowl. Set aside. • Drain pasta, then return to saucepan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook zucchini, green beans and diced bacon, breaking up bacon with a spoon, until tender, 5-6 minutes. • Add garlic paste and butter and cook until fragrant, 1 minute. Reduce to a medium heat, then add light thickened cream, grated Parmesan cheese and vegetable stock pot. Stir to combine. • Add baby spinach leaves and cook, until wilted and thickened, 1-2 minutes.
• Remove pan from heat, then add orecchiette, tossing to combine. Season to taste.
TIP: If the pasta looks dry, add a splash of the reserved pasta water.
• Divide the creamy bacon orecchiette with green veggies between bowls. • Garnish with a pinch of chilli flakes (if using) and torn basil leaves to serve.
