Creamy Bacon & Cauliflower Fusilli

Name: Creamy Bacon & Cauliflower Fusilli with Pear Salad & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 portion cauliflower; 1 Brown Onion; ½ pear; 1 packet fusilli; 1 packet diced bacon; 10 g butter; ½ tsp plain flour; ½ bottle cream; ½ sachet Chicken-Style Stock Powder; ½ tsp honey; 1 bag salad leaves; 2 clove garlic; 1 packet Grated Parmesan Cheese; 1 tsp vinegar (balsamic or white wine)

with Pear Salad & Parmesan Cheese

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Just look at how much good stuff is about to go into this dish. Between the tender cauliflower, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Gluten(Wheat)

•Milk

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

Brown Onion

pear

1 packet

fusilli

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

1 packet

diced bacon

½ bottle

cream

(Contains: Milk; )

½ sachet

Chicken-Style Stock Powder

1 bag

salad leaves

2 clove

garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk; )

½ tsp

plain flour

(Contains: Gluten; )

½ tsp

honey

1 tsp

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)3786 kJ

Fat48.8 g

of which saturates27.8 g

Carbohydrate79.8 g

of which sugars13 g

Protein33.3 g

Sodium960 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.

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut cauliflower into small florets, then place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

Little cooks: Kids can help arrange the cauliflower on the tray!

• Meanwhile, thinly slice onion and pear (see ingredients). Finely chop garlic. • Cook fusilli with a generous pinch of salt in the boiling water, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to the pan. Drizzle with olive oil to prevent sticking.

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 cauliflower has 10 minutes cook time remaining, heat a large frying pan over mediumhigh heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes.

• Add onion, garlic and the butter to the frying pan and cook until fragrant, 1 minute. • Add the plain flour and cook, stirring, 1 minute. • Reduce heat to low, then add cream (see ingredients) and grated Parmesan cheese. Add chicken-style stock powder (see ingredients) and stir until combined. • Add cooked fusilli and roasted cauliflower, then gently stir to coat. Season with pepper.

TIP: Add a dash of the reserved pasta water if the sauce seems too thick.