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VE AUGUST 2020 Creamy Bacon & Mustard Penne

with Pear & Blue Cheese Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
497 kcal
Protein
: 
17.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Milk
  • Egg
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Pear

200 grams

Penne Pasta

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 sachet(s)

Wholegrain Mustard

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

60 grams

British Smoked Bacon Lardons

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

15 grams

Honey

1 unit(s)

Garlic Clove

99 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Crumbled Blue Cheese

(Contains: Milk)

Not included in your delivery

1 tbsp

Olive Oil

200 milliliter(s)

Water for the Sauce

Energy (kJ)2079 kJ
Energy (kcal)497 kcal
Fat35.7 g
of which saturates18.6 g
Carbohydrate21.4 g
of which sugars18.9 g
Dietary Fibre3 g
Protein17.2 g
Salt1.8 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways and put in a large bowl. Trim the top and bottom from the pear and quarter lengthways. Remove the core and thinly slice each quarter widthways and then add into the bowl with the lettuce.

2

When the pasta water has come to the boil, add the penne and boil until tender, 12 mins. When cooked drain in a colander and leave to drain in your sink. TIP: Drizzle the pasta with some oil to prevent it from sticking together.

3

Meanwhile, heat a splash of oil in a large frying pan over a medium high heat. When hot, add the bacon lardons and cook until browned all over, 3-4 mins. Add the shallot and cook until they begin to soften 2-3 mins. Once softened, add the garlic and cook stirring for 1 minute. Add the water (see ingredients for amount), chicken stock powder and half of the mustard. Stir to dissolve and bring to the boil.

4

Combine the honey, cider vinegar and remaining mustard in a small bowl. Add the oil (see ingredients for amount) and season with salt and pepper. Mix well and pour into the lettuce bowl along with the blue cheese. Toss together with your hands and set aside.

5

Add half the hard Italian cheese and the creme fraiche to the sauce and stir to melt the cheese, bring to the boil for 1-2 mins. Once melted and you have a smooth sauce stir through the cooked pasta. Cook until piping hot, 1-2 mins. Taste and season with salt and pepper.

6

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

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