HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Bacon And Mustard Penne
Creamy Bacon and Mustard Penne

Creamy Bacon and Mustard Penne

with Pear and Walnut Salad

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This Creamy Bacon and Mustard Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenMustardMilkEggSulphitesNuts

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Red Onion

1 unit(s)

Baby Gem Lettuce

1 unit(s)


180 grams

Penne Pasta

(ContainsCereals containing gluten)

60 grams

Bacon Lardons

10 grams

Chicken Stock Paste

17 grams

Wholegrain Mustard


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

99 grams

Creme Fraiche


1 sachet

Cider Vinegar


20 grams



Not included in your delivery

1 tbsp

Olive Oil for the Dressing

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Energy (kcal)830 kcal
Fat40.0 g
of which saturates17.0 g
Carbohydrate87 g
of which sugars20.0 g
Protein29 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Large Bowl
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up to the boil with 1/2 tsp salt for the pasta.
b) Peel and grate the garlic (or use a garlic press). Halve, peel and chop the red onion into small pieces.
c) Trim the baby gem then halve lengthways. Thinly slice widthways and put into a large bowl.
d) Quarter the pear lengthways, remove the core and thinly slice (no need to peel). Thinly slice each quarter widthways, then add to the bowl with the lettuce.


a) When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins.
b) When cooked, drain in a colander and pop back into the pan.
c) Drizzle with some oil and stir through to prevent it from sticking together.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the bacon lardons and cook until browned all over, 3-4 mins. IMPORTANT: Wash your hands after handling raw meat. Cook the lardons thoroughly.
c) Add the onion and cook until it begins to soften, 2-3 mins. Once softened, add the garlic and cook, stirring, for 1 min.
d) Add the water for the sauce (see ingredients for amount), chicken stock paste and half the mustard. Stir to combine and bring to the boil.


a) When boiling, add half the hard Italian style cheese and the creme fraiche to the sauce. Stir to melt the cheese, then simmer for 1-2 mins.
b) Once melted into a smooth sauce, stir through the cooked pasta. Cook until piping hot, 1-2 mins.
c) Taste and season with salt and pepper.


a) Meanwhile, combine the sugar for the dressing (see ingredients for amount), cider vinegar and remaining mustard in a small bowl.
b) Add the olive oil for the dressing (see ingredients for amount) and season with salt and pepper.
c) Mix well and pour into the lettuce bowl along with the walnuts. Toss together with your hands and set aside.


a) Share the pasta between your bowls and top with the remaining hard Italian style cheese.
b) Serve the salad in a bowl on the side. Enjoy!