with Parmesan Cheese
If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy penne is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in the sauce and with only one pot it’s a dinner with no fuss and a whole lot of comfort.
Allergens
Utensils
Tags
Olive oil
Leek
1
Button mushrooms
1 packet
Garlic paste
1 packet
Garlic & Herb Seasoning
1 sachet
Cream
0.5 packet
Boiling water
1.75 cup
Chicken-Style Stock Powder
1 sachet
Penne
1 packet
Grated Parmesan Cheese
1 packet
Diced bacon
1 packet
• Boil the kettle. Slice button mushrooms and leek.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon with mushrooms and leek, breaking up with a spoon, until golden, 6-8 minutes.
• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and penne. • Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Remove from heat and stir through grated Parmesan cheese and cooked bacon. Season with pepper.
• Divide bacon, mushroom and leek penne between bowls. Enjoy!
3631
kJ
Energy (kJ)
46.3
g
Fat
22.8
g
of which saturates
76.2
g
Carbohydrate
9
g
of which sugars
8.4
g
Dietary Fibre
31.7
g
Protein
1827
mg
Sodium
