Creamy Soy Pork Penne with Bacon, Corn and Snap Peas
Creamy soy pork penne combines savoury bacon, sweet corn and tender-crisp snap peas in a rich pasta dish with plenty of flavour and texture for a comforting dinner.
This creamy soy pork penne brings together savoury pork, bacon, sweet corn and snap peas in a comforting pasta dinner. Soy sauce adds depth to the creamy sauce, while the vegetables offer sweetness and a little crunch. Penne catches the sauce inside its tubes, so every bite has plenty of flavour. It’s a hearty choice for family pasta night or a cosy weekend supper.
Creamy Pork Penne with Bacon and Vegetables
Creamy soy pork penne combines savoury meat with sweet corn and crisp snap peas for a satisfying mix of flavours and textures. Bacon adds a smoky touch, while the sauce coats the pasta inside and out. It’s hearty comfort food with some welcome crunch.
Why Soy Sauce Works in Creamy Pasta
A little soy sauce gives the creamy sauce savoury depth that complements both pork and bacon. Corn balances that richness with sweetness, and snap peas keep the dish lively. Cook the pasta until just firm before combining everything—it will soften a little more as it takes up the sauce.
A Cosy Dinner for Family Pasta Night
Serve this pork and bacon penne for a relaxed family supper, a weekend dinner with friends or a comforting meal on a chilly evening. Bring it to the table while the sauce is still loose and creamy. A crisp green salad makes a simple accompaniment.
Creamy Soy Pork Penne with Bacon, Corn and Snap Peas
Get the Pork Penne Ingredients Ready
Dry penne, broccoli, snap peas, cooked bacon and corn are gathered before assembling this creamy soy pork pasta. Having the bacon broken into bite-sized pieces and the vegetables prepared makes the final cooking stage easier to manage. Cut the broccoli into similar-sized florets, and check the snap peas for any tough strings. Keep the bacon aside until needed to help preserve its crisp texture.
Build the Creamy Pork and Vegetable Sauce
The pork and corn mixture comes together in the pan before broccoli, bacon and snap peas join the creamy sauce. Stir gently to distribute the ingredients without breaking up the broccoli florets. Add the snap peas towards the end so they retain a little crunch. Keep the heat gentle as the sauce thickens, leaving it loose enough to coat the penne when the pasta is added.
My Kitchen Tip for Creamy Pork Penne
I like to stop reducing the creamy soy sauce while it still looks slightly looser than I want on the plate. Penne absorbs moisture once it’s tossed through, and the sauce thickens further as it cools. Keep a little pasta water nearby and add a splash if needed before serving. Fold everything together gently so the broccoli stays intact, then serve promptly while the snap peas still have a little crunch.
Creamy Soy Pork Penne with Bacon, Corn and Snap Peas
Equipment
- Large pot for cooking the penne pasta
- Large skillet or sauté pan, f or browning the pork and making the creamy soy sauce
- Colander for draining the pasta
- Cutting board for prepping broccoli, snap peas, bacon and toppings
- Sharp knife for chopping vegetables and bacon
- Wooden spoon or spatula for stirring the pork and sauce
- Measuring cups for corn, cream, broth and pasta water
- Measuring spoons for soy sauce and seasonings
- Cheese grater if using freshly grated Parmesan
- Serving bowls for plating the creamy soy pork penne
Ingredients
- 3 cups penne pasta dry
- 1 lb pork ground
- 6 slices bacon cooked and chopped
- 1 ½ cups corn fresh or frozen
- 2 cups broccoli cut into small florets
- 1 ½ cups snap peas trimmed
- ½ cup carrots shredded
- ¼ cup wakame rehydrated and chopped
- ½ cup onion finely diced
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- ¾ cup chicken broth low sodium
- ½ cup heavy cream
- ¼ cup Parmesan cheese grated
- ½ cup feta cheese crumbled
- ¼ cup microgreens fresh
- 1 tablespoon olive oil
- ½ teaspoon black pepper freshly cracked
- ¼ teaspoon red pepper flakes optional
- ½ cup pasta water reserved as needed
Instructions
- Cook the penne pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
- Cook the bacon until crisp. Chop into small pieces and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground pork and cook until browned, breaking it apart as it cooks.
- Add the onion, garlic and shredded carrots. Cook for 3 to 4 minutes, until softened and fragrant.
- Stir in the corn and wakame. Cook for 2 to 3 minutes so the corn warms through and the flavours start to come together.
- Add the soy sauce and chicken broth. Stir well, scraping up any browned bits from the pan.
- Stir in the heavy cream and Parmesan cheese. Simmer gently for 3 to 5 minutes, until the sauce starts to thicken.
- Add the broccoli and snap peas. Cover for 2 to 3 minutes, just until the vegetables are bright green and slightly tender.
- Stir in the cooked bacon. Add a little reserved pasta water if the sauce needs loosening.
- Serve the creamy soy pork mixture over the penne pasta, or toss the pasta directly into the skillet.
- Top with crumbled feta cheese, fresh microgreens and extra black pepper before serving.
Notes
- This creamy soy pork penne pasta is best when the pork is browned well before the sauce goes in. Letting the pork get a little golden adds more flavour to the whole dish.
- The bacon adds smoky flavour and a bit of crunch, so I like adding most of it near the end. That way it does not completely soften into the sauce.
- The snap peas and broccoli should stay bright green. Add them close to the end of cooking so they keep a little crisp texture. It makes the pasta feel fresher.
- The corn adds sweetness that balances the salty soy sauce, bacon and feta. Fresh corn is lovely here, but frozen corn works well for an easy weeknight pasta dinner.
- Wakame gives this Asian-inspired pork pasta a mild savoury flavour. A little goes a long way, especially once it is rehydrated.
- The creamy soy sauce will thicken as it sits. Keep a little pasta water nearby so you can loosen the sauce and help it coat the penne better.
- Feta is added on top instead of mixed fully into the skillet. It softens slightly from the heat and gives the pasta a salty, creamy finish.
- Microgreens are optional, but they make this pork penne pasta with vegetables look fresh and finished. They also add a nice light bite.
- Taste before adding extra salt. Soy sauce, bacon and feta all bring saltiness, so black pepper or a small splash of cream may be better than more salt.
- This hearty pork pasta dinner is filling on its own, but it also pairs well with a simple green salad or garlic bread.