Cheesy Broccoli & Bacon Pasta
Penne tossed with crispy bacon, broccoli florets and a silky cheddar-cheese sauce. The 25-minute pasta with hidden green that kids actually finish.
25 minEasy~650 kcal / servingAmerican
Contains glutenContains dairy
Nutrition
650 kcal
Calories
40 g
Protein
61 g
Carbs
27 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 1.5 tbsp Plain flour
- to taste Black pepper
- 200 g Penne
- 80 g Smoked bacon
- 80 g Mature cheddar
- 200 g Broccoli florets
- 25 g Butter
- ½ tsp Dijon mustard
- to taste Salt
- 300 ml Whole milk
Instructions
- Bring a large pot of well-salted water to a rolling boil. Drop in the penne and cook to packet time.
- While the pasta cooks, dice the bacon. Heat a wide pan over medium heat. Crisp the bacon 5-6 minutes until golden. Lift onto kitchen paper, leaving 1 tsp of fat in the pan.
- Cut the broccoli into small florets. Add to the pasta water for the LAST 3 minutes of cooking.
- Lower the bacon pan to medium heat. Add the butter, melt. Whisk in the flour, cook 1 minute to lose the raw taste.
- Slowly pour in the milk, whisking constantly. Bring to a simmer, 2 minutes until thick enough to coat the back of a spoon.
- Off the heat, stir in the cheddar, Dijon mustard and a generous grind of black pepper until melted into a silky sauce. Taste — adjust salt (the bacon adds some).
- Drain the pasta and broccoli together. Tip into the cheese sauce with most of the crispy bacon. Toss to coat. Plate, scatter remaining bacon and a sprinkle of more cheddar. Eat hot.
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