NZ Creamy Bacon & Cherry Tomato Fusilli
with Parmesan
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Leek
1 tin
Tinned Cherry Tomatoes
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
100 g
Diced Bacon
1 sachet
Classic Roast Seasoning
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
2
Garlic
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic. Thinly slice leek. • 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 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 and leek, breaking up with a spoon, until golden, 4-5 minutes. • Add garlic and Aussie spice blend and cook until fragrant, 1-2 minutes.
• Reduce heat to medium. Add tinned cherry tomatoes, chicken-style stock powder, longlife cream (see ingredients), the brown sugar and the reserved pasta water. Cook until reduced slightly, 3-4 minutes. • Slightly crush cherry tomatoes with the back of a spoon. Stir through cooked fusilli.
• Divide creamy bacon and cherry tomato fusilli between bowls. • Top with grated Parmesan cheese. Enjoy!
