Bacon & Roasted Veggie & Pesto Penne

Name: Bacon & Roasted Veggie & Pesto Penne with Basil & Plant-Based Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Plant-Based Basil Pesto; 1 packet Fusilli; 100 g Diced Bacon; 1 Celery; 1 packet baby leaves; 1 packet Parsley; 1 Carrot; 1 Courgette; 1 tin Diced Tomatoes with Garlic & Onion

with Basil & Plant-Based Parmesan

Get up to $175 off

Allergens:

Wheat

•Gluten

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Plant-Based Basil Pesto

1 packet

Fusilli

(Contains: Wheat, Gluten; May be present: Soy, Eggs. )

100 g

Diced Bacon

Celery

1 packet

baby leaves

1 packet

Parsley

Carrot

Courgette

1 tin

Diced Tomatoes with Garlic & Onion

Nutrition Values

Calories756 kcal

Energy (kJ)3160 kJ

Fat28.3 g

of which saturates6.1 g

Carbohydrate91.8 g

of which sugars21.1 g

Dietary Fibre13.1 g

Protein28.4 g

Sodium2030 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. Cut courgette into half moons. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 18-20 minutes.

• Meanwhile, cook fusilli in the boiling water, over high heat, 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. • Drizzle with olive oil to prevent sticking and cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, finely chop garlic and celery.

Custom Recipe: If you've added diced bacon to your meal, heat the frying pan over a mediumhigh heat with a drizzle of olive oil. Cook the bacon, breaking up with a spoon, until golden, 6-7 minutes. Continue with step.

• Add the brown sugar to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, plant-based butter, plant-based basil pesto, baby leaves and cooked fusilli. Season to taste.

TIP: Add another splash of reserved pasta water if the sauce is too thick.

• Divide plant-based pesto, roast veggie and tomato fusilli between plates. • Tear over parsley to serve. Enjoy!