Basil Pesto & Veggie Fusilli
with Button Mushrooms & Parmesan Cheese- Gluten(Wheat)
- Milk
- Almond
- Brazil Nut
- Cashew
- Hazelnut
- Pecan
- Pistachio
- Pine Nut
- Walnut
- Macadamia
- May contain traces of allergens
- Soy
- Eggs
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, button mushrooms and baby leaves in a cream and pesto sauce is all this dish needs to leave you feeling full and oh-so happy. *We’ve replaced the baby broccoli in this recipe with button mushrooms due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
button mushrooms
1
Leek
2 clove
Garlic
1 sachet
Herb & Mushroom Seasoning
½ packet
Cream
(Contains: Milk; )
1 sachet
Vegetable Stock Powder
1 packet
Basil Pesto
(Contains: Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 packet
Baby Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
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. • 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, thinly slice button mushrooms and leek. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and mushrooms, stirring, until softened, 8-10 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 basil pesto and veggie fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
