No Fuss Bacon & Pesto Fusilli

Name: No Fuss Bacon & Pesto Fusilli with Baby Leaves & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 1 packet Basil Pesto; 1 tin Tinned Cherry Tomatoes; 1 packet Fusilli; 1 packet Garlic Paste; 100 g Diced Bacon; 1 packet baby leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder

with Baby Leaves & Parmesan Cheese

Get up to $175 off

Tags:

Easy

Allergens:

Milk

•Tree nuts

•Cashew

•Wheat

•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

Herb & Mushroom Seasoning

1 packet

Basil Pesto

(Contains: Milk, Tree nuts, Cashew; )

1 tin

Tinned Cherry Tomatoes

1 packet

Fusilli

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

1 packet

Garlic Paste

(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame. )

100 g

Diced Bacon

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Nutrition Values

Calories686 kcal

Energy (kJ)2870 kJ

Fat25.8 g

of which saturates8.3 g

Carbohydrate78.9 g

of which sugars12 g

Dietary Fibre7.3 g

Protein28.7 g

Sodium2130 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. • Pour boiling water into a large saucepan over a high heat. Cook fusilli in the boiling water until 'al dente', 11 minutes. • Reserve some pasta water, then drain and return fusilli to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• When the pasta has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. • Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium. Add tinned cherry tomatoes, chicken-style stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until reduced slightly, 3-4 minutes.

• Stir through the fusilli, basil pesto, baby spinach leaves, butter and brown sugar. Remove from heat and season with salt and pepper. TIP: If the sauce looks dry, stir through a splash of reserved pasta water.

• Divide bacon, cherry tomato and pesto fusilli between bowls. • Top with grated Parmesan cheese. Enjoy!