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ModOz Recipes
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.

Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

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 pasta

(ContainsGluten)

2 sachet

tomato paste

1.5 box

passata

2 cube

beef stock

1 pinch

chilli flakes

1 bunch

basil

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

brown sugar

¼ tsp

salt

40 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3330 kJ
Fat28 g
of which saturates14.9 g
Carbohydrate95 g
of which sugars21.2 g
Protein30.8 g
Sodium1760 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
GET PREPPED
GET PREPPED
1

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.

BOIL THE PASTA
BOIL THE PASTA
2

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.

COOK THE BACON & VEGGIES
COOK THE BACON & VEGGIES
3

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.

MAKE THE SAUCE
MAKE THE SAUCE
4

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.

BRING IT ALL TOGETHER
BRING IT ALL TOGETHER
5

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

SERVE
SERVE
6

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