Creamy Bacon and Mustard Penne
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Creamy Bacon and Mustard Penne

Creamy Bacon and Mustard Penne

with Pear and Blue Cheese Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Bacon and Mustard Penne in just 20-25 minutes for a delicious and speedy meal.

Tags:
Quick
Allergens:
Cereals containing gluten
Mustard
Milk
Egg
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 Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Pear

40 grams

Wild Rocket

180 grams

Penne Pasta

(Contains Cereals containing gluten)

60 grams

British Smoked Bacon Lardons

10 grams

Chicken Stock Paste

17 grams

Wholegrain Mustard

(Contains Mustard)

150 grams

Creme Fraiche

(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

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Nutritional information

Energy (kJ)3494 kJ
Energy (kcal)835 kcal
Fat43.8 g
of which saturates22.4 g
Carbohydrate81.7 g
of which sugars16.9 g
Protein27.6 g
Salt2.89 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Kettle
Colander
Large Saucepan
Pan

Instructions

Prep the Salad
1

a) Boil a full kettle.

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. 

Cook the Pasta
2

a) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp and pop on high heat.

b) Add the penne and bring back to the boil. Cook until tender, 12 mins.

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

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

Start the Bacon Sauce
3

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.

Combine and Stir
4

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.

Add the Blue Cheese
5

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.

Serve
6

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

b) Serve the salad on the side.

Enjoy!