Basil Pesto & Greens Fusilli
with Baby Broccoli & Parmesan Cheese
- Milk
- Tree nuts
- Cashew
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Basil Pesto
(Contains: Milk, Tree nuts, Cashew; )
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Leek
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, then add a generous pinch of salt. Bring to the boil. • Cook fusilli in 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.
• Meanwhile, halve baby broccoli lengthways (see ingredients). Thinly slice leek. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and baby broccoli, stirring, until softened, 4-5 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 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 leek fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found this dish delicious, while others felt it was a bit lacking in flavour.
- Ease of prep: The baby broccoli stalks remained chewy for some, even when cut lengthways as instructed.
- Suggestions: Consider cooking the baby broccoli longer or removing the tougher stalks for a more tender texture.
