Double Rustic Herb Bacon & Leek Fusilli

Name: Double Rustic Herb Bacon & Leek Fusilli with Garden Salad & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Fusilli; 1 sachet Herb & Mushroom Seasoning; 200 g Diced Bacon; 1 Cucumber; 1 packet baby leaves; 1 packet Cream; 1 packet Garlic Paste; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese

with Garden Salad & Parmesan Cheese

Get up to $175 off

Allergens:

Hvede

•Gluten

•Milk

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 packet

Leek

1 packet

Fusilli

1 sachet

Herb & Mushroom Seasoning

200 g

Diced Bacon

Cucumber

1 packet

baby leaves

1 packet

Cream

1 packet

Garlic Paste

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

Nutrition Values

Calories1120 kcal

Energy (kJ)4700 kJ

Fat74.9 g

of which saturates41.2 g

Carbohydrate72.9 g

of which sugars9.1 g

Dietary Fibre6.6 g

Protein36.5 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.

Cooking Steps

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

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• When the pasta has 5 minutes cook time remaining, thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes (cook in batches if your pan is getting crowded). • Add leek and cook until softened, 2-3 minutes. • Add garlic paste and rustic herb spice blend and cook until fragrant, 1 minute.

• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds. • Add cooked fusilli, the reserved pasta water, the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste. • Roughly chop cucumber.

TIP: Add another splash of reserved pasta water if the sauce looks too thick.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of vinegar and olive oil. Toss to combine and season. • Divide rustic herby bacon and leek fusilli between bowls. • Serve with garden salad. Enjoy!

Little cooks: Take the lead by tossing the salad!