Quick Rustic Herby Bacon & Leek Fusilli
with Garden Salad & Double 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.
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 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; )
2 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
Cooking Steps
• 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. • Add leek and cook until softened, 2-3 minutes. • Add garlic paste and herb & mushroom seasoning 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!