Creamy Bacon, Spinach & Leek Fusilli

Name: Creamy Bacon, Spinach & Leek Fusilli with Capsicum Relish & Parmesan Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet fusilli; 1 leek; 1 tin tinned cherry tomatoes; 1 packet diced bacon; ½ packet cream; 1 sachet vegetable stock powder; 1 packet Chargrilled Capsicum Relish; 1 bag baby spinach leaves; 1 sachet Aussie Spice Blend; 1 packet Grated Parmesan Cheese

with Capsicum Relish & Parmesan Cheese

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You can add just about anything to a pasta, an entire veggie garden can be chopped up and tossed through a rich sauce. Sometimes, simple really is best though. Leek, capsicum relish, bacon and a little spinach in a cream and tomato sauce is all this dish needs to leave you feeling full and oh-so happy.

Tags:

Easy Prep

Allergens:

Wheat

•Milk

•Schwefeldioxide und Sulfite

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

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

leek

1 tin

tinned cherry tomatoes

1 packet

diced bacon

½ packet

cream

1 sachet

vegetable stock powder

1 packet

Chargrilled Capsicum Relish

1 bag

baby spinach leaves

1 sachet

Aussie Spice Blend

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3667 kJ

Fat46.7 g

of which saturates23.1 g

Carbohydrate79.9 g

of which sugars15.9 g

Protein29.1 g

Sodium1863 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

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.

• Meanwhile, thinly slice leek. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook leek and diced bacon, stirring, until softened and browned, 3-4 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute.

TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!

• Add cherry tomatoes and simmer, lightly crushing with the spatula, 1-2 minutes. • Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby spinach leaves. Stir to combine. Generously season with salt and pepper.

TIP: Add a splash more pasta water if the sauce looks too thick.