Creamy Spinach & Leek Fusilli
with Capsicum Relish & Parmesan Cheese
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, capsicum relish and a little spinach in a cream and tomato 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
leek
1 tin
tinned cherry tomatoes
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 bag
baby spinach leaves
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, thinly slice leek. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook leek, stirring, until softened, 3-4 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute.
TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!
• Add cherry tomatoes and simmer, lightly crushing with the spatula, 1-2 minutes. • Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby spinach leaves. Stir to combine. Generously season with salt and pepper.
TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy spinach and leek fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!