Easy Creamy Double Bacon & Garlic Penne
with Apple Salad & Parmesan
The best part about tonight's pasta dish, apart from the bacon? You'll throw it together in four simple steps that will see dinner on the table before you know it. The kids can lend a hand too — keep an eye out for our 'Little cooks' tips!
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
2 packet
diced bacon
(May be present: Soy. )
1 bag
mixed salad leaves
1 packet
light cooking cream
(Contains Milk;)
1
zucchini
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 sachet
vegetable stock powder
1 packet
garlic paste
1
carrot
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains Milk;)
½ punnet(s)
snacking tomatoes
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Pour the boiled water into a medium saucepan over high heat. Add a pinch of salt, then bring to the boil. • Cook penne in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Thinly slice zucchini into half-moons. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon and zucchini, breaking up with a spoon, until browned, 5-7 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.
• Add light cooking cream, reserved pasta water and the vegetable stock powder to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked penne and grated Parmesan cheese. Cook, tossing, 1-2 minutes. • Remove from heat. Season with pepper.
• Halve snacking tomatoes (see ingredients). Grate carrot. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and cherry tomatoes. Toss to combine. • Divide creamy double bacon and herb penne between bowls. Serve with tomato salad. Enjoy!
Little cooks: Lend a hand by combining the ingredients for the dressing, and tossing the salad!