Creamy Green Pesto & Bacon Fusilli
with Leek, Baby Broccoli & Plant-Based Parmesan
You can add just about anything to a pasta, an entire veggie garden can be chopped up and tossed through a rich sauce.Sometimes, simple really is best though. Leek, baby broccoli and a little spinach in a cream, bacon and pesto sauce is all this dish needs to leave you feeling full and oh-so happy.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 bag
baby broccoli
1
leek
2 clove
garlic
1 sachet
Herb & Mushroom Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
1 packet
diced bacon
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, then add a generous pinch of salt. Bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli to the pan.
• Meanwhile, halve baby broccoli lengthways. Thinly slice leek. Finely chop garlic.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, baby broccoli and diced bacon, breaking up bacon with a spoon, 5-6 minutes.
• Add garlic and herb & mushroom seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some of the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and simmer until slightly thickened, 1-2 minutes. • Add basil pesto, cooked fusilli and baby spinach leaves. Stir to combine and season with salt and pepper.
TIP: Add a splash more reserved pasta water if the sauce looks too thick.
• Divide green pesto and bacon fusilli between bowls. • Sprinkle over plant-based Parmesan cheese (optional) to serve. Enjoy!