Bacon Crusted Spinach Penne n' Cheese
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Bacon Crusted Spinach Penne n' Cheese

Bacon Crusted Spinach Penne n' Cheese

with Balsamic Dressed Salad

.

Allergens:
Milk
Cereals containing gluten
Sulphites

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Echalion Shallot

90

Mature Cheddar Cheese

(Contains Milk)

180

Penne Pasta

(Contains Cereals containing gluten)

100

Baby Spinach

60

Bacon Lardons

25

Panko Breadcrumbs

(Contains Cereals containing gluten)

16

Plain Flour

10

Chicken Stock Paste

1

Dried Thyme

150

Creme Fraiche

(Contains Milk)

12

Balsamic Vinegar

(Contains Sulphites)

50

Baby Leaf Mix

Not included in your delivery

1

Olive Oil for the Dressing

1

Olive Oil for the Crumb

200

Water for the Sauce

1

Oil for the Roux

2

Plain Flour

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Nutritional information

Energy (kcal)990 kcal
Energy (kJ)4140 kJ
Fat59 g
of which saturates24 g
Carbohydrate88 g
of which sugars8 g
Protein35 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Colander
Bowl
Spoon
Grill Pan
Oven dish
Plate

Instructions

Get Prepped
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.

Cook the Pasta
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.

Crumb Time
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.

Make the Sauce
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.

Assemble
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.

Serve
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!