Creamy Basil Pesto Pasta Bake

Name: Creamy Basil Pesto Pasta Bake with Parmesan Cheese & Radish Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Basil Pesto; 1 packet Shredded Cheddar Cheese; 1 packet Fusilli; 1 packet Roasted almonds; 1 packet baby leaves; 1 packet Cream; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 2 Radish

with Parmesan Cheese & Radish Salad

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Baked pasta is a must on the menu, so here you have it! Fusilli pasta is perfect for soaking up all that pesto and creamy sauce, you wouldn’t want a single drop to be forgotten. A fresh radish salad on the side is sprinkled with almonds for a note of nutty crunch. Of course, it’s not a pasta without a load of cheese peppered on top.

Tags:

Vegetarian

Allergens:

Milk

•Tree nuts

•Cashew

•Wheat

•Gluten

•Almond

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 packet

Fusilli

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

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

baby leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Radish

Nutrition Values

Calories1080 kcal

Energy (kJ)4510 kJ

Fat71.7 g

of which saturates38.3 g

Carbohydrate76.5 g

of which sugars9.6 g

Dietary Fibre4.4 g

Protein28.5 g

Sodium746 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

•Baking Dish

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli and return to saucepan.

• To the saucepan with cooked fusilli, add cream (see ingredients), grated Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer creamy pasta to a baking dish. Top with shredded Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.

• While the pasta is baking, thinly slice radish. Roughly chop roasted almonds. • In a medium bowl, combine mixed salad leaves, radish, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.