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Creamy Rigatoni with Bacon Lardons

Creamy Rigatoni with Bacon Lardons

with Garlicky Greens and Creme Fraiche

Custom recipe
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This Creamy Rigatoni with Bacon Lardons is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:Cereals containing glutenCeleryMilkEgg

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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 unit(s)

Courgette

1 bunch(es)

Chives

½ unit(s)

Lemon

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

100 grams

Baby Spinach

10 grams

Vegetable Stock Paste

(ContainsCelery)

150 grams

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

90 grams

Bacon Lardons

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3126 kJ
Energy (kcal)747 kcal
Fat38.9 g
of which saturates17.4 g
Carbohydrate75.9 g
of which sugars9.5 g
Protein31.7 g
Salt2.68 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Peeler
Zester
Colander
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Put a large saucepan of water with 1/2 tsp salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Finely chop the chives (use scissors if easier). Zest and halve the lemon.

2

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
When ready, reserve some of the pasta water for the sauce (see ingredients for amount), then drain in a colander.
Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

3

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the courgette ribbons and season with salt and pepper. Cook until softened, 2-3 mins, then stir in the garlic and cook for 1 min more.
Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins. Pop the cooked greens into a large bowl and cover with foil to keep warm.

4

Put your (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the shallot and cook until softened, stirring occasionally, 4-5 mins. Stir in the veg stock paste and reserved pasta water, then simmer until reduced by half, 3-4 mins. Mix in the creme fraiche and heat through until piping hot, then season with pepper.
Stir through the chives and three quarters of the grated hard Italian style cheese.

5

Add the cooked pasta to your sauce along with half the greens and stir together. Add a splash of water to loosen if needed.
Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.

6

Serve the creamy pasta in bowls with the remaining greens on top. Finish with a sprinkle of the remaining hard Italian style cheese. Enjoy!