Green Pesto & Baby Broccoli Fusilli
with Carrot & Parmesan Cheese- Wheat
- Gluten
- Milk
- Cashew
- Soy
- Eggs
- May contain traces of allergens
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, carrot, 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 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Fusilli
(Contains: Wheat, Gluten, Soy, Eggs, May contain traces of allergens; )
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1
Baby Broccoli
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Leek
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, then add a generous pinch of salt. Bring to the boil. • Cook fusilli in boiling water, over high heat, 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. Roughly chop carrot into bite-sized chunks. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, carrot 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 baby 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 green pesto and baby broccoli fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
