Tomato, Bacon & Hidden Veggie Farfalle
with Basil & Parmesan
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.
Ingredients
1 unit
brown onion
1 unit
celery
1 unit
leek
4 clove
garlic
1 unit
carrot
1 unit
zucchini
1 packet
bacon
2 packet
farfalle
(Contains Gluten; May be present: Egg, Soy. )
2 sachet
tomato paste
1.5 box
passata
2 cube
beef stock
1 pinch
chilli flakes
1 bunch
basil
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 tsp
brown sugar
¼ tsp
salt
40 g
butter
Nutritional Values
Utensils
Instructions
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.
