Quick Rustic Double Herby Bacon & Leek Fusilli
with Garden Salad & Parmesan Cheese
Twirly-whirly pasta mixed through a creamy sauce is too good to be true. There’s plenty of veggies hidden in amongst the fusilli to keep things fresh and green. For a bit of fun, throw in some diced bacon and leek and you’ve cooked another pasta winner dinner.
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; May be present Soy, Egg. )
1
Leek
2 packet
Diced Bacon
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 sachet
Herb & Mushroom Seasoning
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
1 packet
baby leaves
1
cucumber
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• When the pasta has 5 minutes cook time remaining, thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Add leek and cook until softened, 2-3 minutes. • Add garlic paste and rustic herb spice blend and cook until fragrant, 1 minute.
• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds. • Add cooked fusilli, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste. • Roughly chop cucumber.
TIP: Add another splash of reserved pasta water if the sauce looks too thick.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season. • Divide rustic herby bacon and leek fusilli between bowls. • Serve with garden salad. Enjoy!
Little cooks: Take the lead by tossing the salad!