HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTomato, Bacon & Hidden Veggie Farfalle
Tomato, Bacon & Hidden Veggie Farfalle

Tomato, Bacon & Hidden Veggie Farfalle

with Basil & Parmesan

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There are five undercover veggies in this dish, but don't blow their cover! Let them work their magic, adding lots of flavour and goodness, then melting into the end result to create a mouth-watering sauce everyone will love.


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 Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

1 unit


1 unit


4 clove


1 unit


1 unit


1 packet


2 packet


(ContainsGlutenMay be present Egg, Soy)

2 sachet

tomato paste

1.5 box


2 cube

beef stock

1 pinch

chilli flakes

1 bunch


2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 tsp

brown sugar

(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)

¼ tsp


40 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3330 kJ
Fat28 g
of which saturates14.9 g
Carbohydrate95 g
of which sugars21.2 g
Dietary Fibre0 g
Protein30.8 g
Cholesterol0 mg
Sodium1760 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the celery. Thinly slice the leek into half-moons. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the zucchini. Roughly chop the bacon.


Add the farfalle to the saucepan of boiling water and cook until 'al dente', 10 minutes. Drain, reserving 1/2 cup of the pasta water. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.


While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the bacon and cook, stirring, until browned, 5 minutes. Add a generous drizzle of olive oil, then add the onion, celery and leek and cook, stirring, until softened, 3-4 minutes. Add the carrot, zucchini and garlic and cook, stirring, until softened, 3 minutes.


Add the tomato paste, 1 1/2 boxes of passata, the crumbled beef stock, brown sugar, the salt and a pinch of chilli flakes (if using). Simmer until thickened slightly, 5 minutes. Stir through the butter and season to taste with salt and pepper.


Add the farfalle to the frying pan and toss to coat. TIP: Add a splash of pasta water if the sauce looks too thick.


Divide the tomato, bacon and hidden veggie farfalle between bowls. Tear over the basil leaves and sprinkle with the grated Parmesan cheese.