Creamy Green Pesto Fusilli
with Leek, Baby Broccoli & Plant-Based Parmesan- Gluten(Wheat)
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- May contain traces of allergens
- Soy
- Eggs
- Gluten
- Peanuts
- Milk
- Sesame
- Traces of Tree Nuts
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, baby broccoli and a little spinach in a cream and pesto sauce is all this dish needs to leave you feeling full and oh-so happy.
Ingredients
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 bag
baby broccoli
1
leek
2 clove
garlic
1 sachet
Herb & Mushroom Seasoning
½ bottle
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
1 packet
Plant-Based Grated Parmesan
(May be present: Soy, Gluten, Peanuts, Milk, Sesame, Tree Nuts)
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, then add a generous pinch of salt. Bring to the boil over high heat. • Cook fusilli in boiling water 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. 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 the baby spinach 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 creamy green pesto fusilli between bowls. • Sprinkle over plant-based grated Parmesan to serve. Enjoy!
TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!
