Creamy Soy Pork Penne with Bacon, Corn and Snap Peas
This creamy soy pork penne pasta is a colourful, hearty weeknight dinner made with penne pasta, ground pork, crispy bacon, sweet corn, broccoli, snap peas, wakame and shredded carrots. The soy sauce gives the creamy sauce a savoury flavour, while feta and microgreens add a fresh, salty finish on top.
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.
For the best creamy soy pork penne pasta, add the broccoli and snap peas near the end of cooking so they stay bright green and slightly crisp. This little step makes the pasta look fresher, gives the creamy soy sauce better texture, and keeps the dish from feeling too heavy. The pork, bacon and corn bring the cozy flavour, but the crisp vegetables really make this easy pork pasta dinner stand out.
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.
Nutrition
Serving: 1servingCalories: 1069kcalCarbohydrates: 88gProtein: 46gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.04gCholesterol: 159mgSodium: 1310mgPotassium: 1087mgFiber: 7gSugar: 10gVitamin A: 4128IUVitamin C: 69mgCalcium: 281mgIron: 4mg
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