Bacon & Goat Cheese Gluten-Free Fusilli
with Fresh Pasta, Caramelized Onion & Green Goddess Salad
- Wheat
- Milk
- Eggs
Crispy bacon meets tangy goat cheese and sweet balsamic onion in this indulgent rigatoni. Creamy garlic sauce clings to every tube, and a fresh green goddess salad cuts through the richness. Comfort food meets gourmet bistro in one bowl!
Ingredients
ounce
Rigatoni Pasta
(Contains: Wheat)
4 ounce
Bacon
1 unit
Onion
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
4 ounce
Mixed Greens
2 clove
Garlic
1 unit
Mini Cucumber
2 ounce
Green Goddess Dressing
¼ ounce
Chives
1 ounce
Goat Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, peel, and thinly slice onion. Peel and finely chop garlic. Thinly slice chives. Trim and thinly slice cucumber. Crumble goat cheese.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), then drain.
While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes.
Stir in vinegar and 2 TBSP plain water (4 TBSP for 4 servings). Cook, stirring, until caramelized and jammy, 2-3 minutes more.
Turn off heat; transfer to a small bowl. Wipe out pan.
Heat pan used for onion over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.
Carefully discard bacon grease; wipe out pan and let cool slightly.
Once bacon is cool enough to handle, roughly chop.
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for bacon over medium heat. Add garlic; cook, stirring, until fragrant, 30 seconds.
Add cream sauce base, stock concentrate, and reserved pasta cooking water. Bring to a simmer and cook until slightly thickened, 1-2 minutes.
Add drained rigatoni, caramelized onion, bacon, and half the chives to pan. Toss to combine; season with salt and pepper.
Add drained rigatoni, caramelized onion, bacon, and half the chives to pan with sauce. Stir to combine; season with salt and pepper.
In a large bowl, combine mixed greens, cucumbers, dressing, a drizzle of olive oil, salt, and pepper.
Divide rigatoni between bowls; top with crumbled goat cheese and remaining chives. Serve with salad on the side.
