Bacon, Leek & Pesto Fasta Pasta

Name: Bacon, Leek & Pesto Fasta Pasta with Baby Leaves & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Modern
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 100 g Diced Bacon; 1 packet Baby Leaves; 1 packet Spaghetti; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 drizzle olive oil

with Baby Leaves & Parmesan Cheese

Get up to $175 off

Twirl your way to happiness with this spaghetti feast! Loaded with bacon, 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.

Tags:

Prepped in 10

Allergens:

Wheat

•Gluten

•Milk

•Cashew

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

100 g

Diced Bacon

1 packet

Baby Leaves

1 packet

Spaghetti

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

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

1 packet

Leek

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)5310 kJ

Calories1270 kcal

Fat78 g

of which saturates38.9 g

Carbohydrate103 g

of which sugars14 g

Dietary Fibre8.4 g

Protein34 g

Cholesterol0 mg

Sodium1620 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 Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with the boiling water and a generous pinch of salt over high heat.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water (1/2 cup for 2 people / 2/3 cups 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 diced bacon and leek, breaking up with a spoon, until just golden 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, and stir in longlife cream (see ingredients) and vegetable stock powder and simmer, until slightly reduced, 1-2 minutes.
• Add cooked spaghetti, reserved pasta water and baby spinach leaves, tossing, until combined and slightly wilted, 1 minute.
• Remove from heat, and stir through plant-based basil pesto, until coated. Season to taste.