Creamy Bacon and Mustard Penne
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Bacon and Mustard Penne

Creamy Bacon and Mustard Penne

with Pear and Blue Cheese Salad

Cereals containing gluten

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 Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)

Garlic Clove

1 unit(s)


40 grams

Wild Rocket

180 grams

Penne Pasta

(Contains Cereals containing gluten)

60 grams

Bacon Lardons

10 grams

Chicken Stock Paste

17 grams

Wholegrain Mustard

(Contains Mustard)

150 grams

Double Cream

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

30 grams

Crumbled Blue Cheese

(Contains Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)3915 kJ
Energy (kcal)936 kcal
Fat56.1 g
of which saturates29.9 g
Carbohydrate79 g
of which sugars16.4 g
Protein27.1 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) Peel and grate the garlic (or use a garlic press).

c) Quarter the pear lengthways and remove the core (no need to peel). Thinly slice each quarter widthways, then put into a large bowl. Add the rocket leaves and set aside. 


a) When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back into the pan.

c) Drizzle with oil and stir through to stop it sticking together.


a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

c) Add the garlic and cook, stirring, for 1 min.

d) Stir in the water for the sauce (see pantry for amount), chicken stock paste and half the mustard, then bring to the boil.


a) When the sauce is boiling, add the creme fraiche and half the hard Italian style cheese. Stir to melt the cheese, then simmer for 1-2 mins.

b) Once smooth, stir the cooked pasta through the sauce and cook until piping hot, 1-2 mins. IMPORTANT: Cook bacon thoroughly.

c) Taste and season with salt and pepper.


a) Meanwhile, in a small bowl, combine the sugar for the dressing (see pantry for amount), cider vinegar and remaining mustard.

b) Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper.

c) Pour the dressing into the bowl of rocket, then add the blue cheese. Combine, then set aside.


a) Share the creamy penne between your bowls and top with the remaining hard Italian style cheese.

b) Serve the salad in a bowl on the side.