Creamy Tomato Bacon Penne
with Roasted Cauliflower & Aged Cheddar
Cooking time
25 minutes
Servings
4
Calories
760 /serving
There’s tons of kid bait tucked into these bowls. First of all, who can resist nibbles of crispy bacon? Or creamy tomato sauce that lusciously coats the tongue? If that wasn’t enough, aged cheddar is sprinkled over the works, including golden-roasted cauliflower florets.
We will send you:
- 200g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 1 Head of cauliflower
- 15ml Minced garlic
- 45ml Tomato paste
- 340g Penne rigate
- 30g Grated aged cheddar
- 120ml Heavy cream
- 6g Garlic & Sweet Pepper spices (sugar, garlic, red pepper bell, vinegar powder, yeast extract, green pepper bell, salt, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Wheat
You will need:
Large pan
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
42 g
Saturated Fat
17 g
Sodium
460 mg
Total Carb
73 g
Sugars
8 g
Protein
22 g
Fibre
7 g
Preparation
Roast the cauliflower
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Remove the core of the cauliflower; cut the head into small florets.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the bacon & aromatics
- Meanwhile, small-dice the bacon.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bacon* and cook, stirring occasionally, 4 to 7 min., until beginning to brown.
- Reduce the heat to medium and add the garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato paste and remaining spices. Sauté, 1 to 2 min., until dark red.
Combine the pasta
- To the pan of bacon, add the cream and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the pasta and cook, stirring occasionally, 2 to 3 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Top with the cauliflower.
- Sprinkle with the cheese. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
