Creamy Pesto & Leek Spaghetti

Name: Creamy Pesto & Leek Spaghetti with Baby Leaves & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 packet Basil Pesto; 1 packet baby leaves; 1 packet Spaghetti; 1 packet Parsley; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Courgette

with Baby Leaves & Parmesan Cheese

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Twirl your way to happiness with this spaghetti feast! Loaded with all your favourite greens, a velvety pesto sauce, and topped with a shower of grated Parmesan cheese, it’s a pasta dish that’s as comforting as it is crave-worthy.

Allergens:

Milk

•Tree nuts

•Cashewnoten

•Hvede

•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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashewnoten; )

1 packet

baby leaves

1 packet

Spaghetti

(Contains: Hvede, Gluten; May be present: Uova, Soja. )

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Nutrition Values

Calories1070 kcal

Energy (kJ)4480 kJ

Fat59.3 g

of which saturates33.7 g

Carbohydrate102 g

of which sugars13.9 g

Dietary Fibre8.8 g

Protein26.2 g

Sodium1040 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

Cooking Steps

• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, thinly slice leek. Grate courgette. • Heat a large frying pan over high heat with a drizzle of olive oil. • Cook leek, stirring, until just softened, 2-3 minutes. Add courgette and cook until tender, 2 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium, then stir in cream (see ingredients) and vegetable stock powder and simmer, until slightly reduced, 1-2 minutes. • Add cooked spaghetti, reserved pasta water and baby leaves, tossing, until combined and slightly wilted, 1 minute. • Remove from heat, then stir through plant-based basil pesto, until coated. Season to taste.