Rustic Bacon & Ricotta Penne
with Mushrooms & Baby Spinach
Calories
:
668 kcalProtein
:
28.5g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
Brimming with earthy mushrooms and wilted spinach, this comforting pasta features a creamy, luxurious sauce that perfectly coats every tube of penne. Crispy, salty bacon bits are tossed through to bring a hit of umami goodness that cuts through the rich ricotta. It's a quick and easy weeknight triumph that'll have the whole family scraping their bowls clean.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Baby Spinach Leaves
100 g
Bacon
1
Garlic
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy.)
1
Ricotta
(Contains: Milk)
1 packet
Sliced Mushrooms
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Stor kastrull
Cooking Steps
1
- Boil the kettle.
- Half fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook penne over high heat until ‘al dente’, 12 minutes.
- Reserve pasta water (see ingredients), then drain penne and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
2
- Meanwhile, finely chop garlic.
- Roughly chop bacon.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook bacon and sliced mushrooms until browned and softened, 6-8 minutes.
4
- Add garlic and herb & mushroom seasoning to the pan and cook until fragrant, 1 minute.
5
- Reduce heat to medium-low, then stir in light cooking cream and the reserved pasta water until combined, 1-2 minutes.
- Remove pan from heat, then stir through baby spinach leaves and cooked pasta until combined.
- Season to taste with salt and pepper.
6
- Divide rustic bacon penne between bowls.
- Top pasta with ricotta to serve. Enjoy!
