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Bacon Crusted Spinach Penne n' Cheese

Bacon Crusted Spinach Penne n' Cheese

with Balsamic Dressed Salad

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Allergens:MilkCereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Shallot

90 grams

Mature Cheddar Cheese

(ContainsMilk)

180 grams

Wheat Penne Pasta

(ContainsCereals containing gluten)

100 grams

Baby Spinach

60 grams

Bacon Lardons

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

16 grams

Plain Flour

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

1 sachet

Dried Thyme

150 grams

Creme Fraiche

(ContainsMilk)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

50 grams

Premium Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tbsp

Olive Oil for the Crumb

200 milliliter(s)

Water for the Sauce

1 tbsp

Oil for the Shallot

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4140 kJ
Energy (kcal)990 kcal
Fat59.0 g
of which saturates24.0 g
Carbohydrate88 g
of which sugars8.0 g
Protein35 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Grater
Colander
Frying Pan
Spoon
Bowl
Oven dish
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Grate the cheese.

2

Once the water is boiling, add the penne to the water, simmer until cooked, 12 mins. Lay the spinach in a colander and drain the pasta onto it (the boiling water will wilt the spinach) and set aside. TIP: Drizzle with oil to prevent it from sticking.

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir-fry until light brown, 1-2 mins. Don't let it take on too much colour! Pour the bacon and all its oil into a bowl and add the breadcrumbs and the olive oil (see ingredient list for amount). Season with salt and pepper, stir to coat the crumbs in the oil and leave to the side.

4

Put your frying pan back on medium-high heat. Add the olive oil for the shallot (see ingredients for amount) and the shallot. Stir-fry until the shallot is soft, 3-4 mins, then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. Gradually, stir in the water (see ingredient list for amount) and the stock paste. Bring to the boil, stirring continuously, reduce the heat slightly and add the dried thyme, then stir and simmer until thickened, 1-2 mins. Mix in the creme fraiche, then remove from the heat.

5

Add the cheese to the sauce and stir until it has melted. Taste and add salt and pepper if it needs it. Add the cooked pasta and spinach to the sauce and stir to combine with a splash of water to loosen if you need to. Pour into an ovenproof dish. Sprinkle the bacon crumb evenly over the top, then bake on the top shelf of your oven until the crumbs are golden, 8-10 mins. Once cooked, remove from your oven.

6

When everything is nearly ready, pop the balsamic vinegar and olive oil (see ingredients for amounts) into a large bowl and season with a pinch of salt and pepper. Mix together, then add the baby leaf mix and toss to coat. Serve this alongside the pasta. Enjoy!