Double One-Pot Creamy Bacon & Asparagus Fusilli
with Courgette & Parmesan Cheese
All the flavour, none of the fuss! This one-pot wonder brings smokey bacon, tender courgette and a rich, creamy sauce together in one dreamy dish. Comfort food, Italian-style — and only one pot to clean!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
200 g
Diced Bacon
1 packet
Baby Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Courgette
1 sachet
Mediterranean Spice Blend
1
Lemon
1
Asparagus
Nutrition Values
Cooking Steps
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Boil kettle. • Add diced bacon in batches and cook, breaking up with a spoon, until golden, 6-7 minutes. • Meanwhile, roughly chop courgette. Thinly slice leek. Slice lemon into wedges.
• Add courgette and leek, and cook until tender, 4-5 minutes. • Add Mediterranean seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder, fusilli and the boiling water. Simmer, stirring occasionally until fusilli is cooked through, 12-15 minutes. • Remove pan from heat, add baby spinach leaves and a squeeze of lemon juice. Stir to combine and season to taste. TIP: Add a splash more water if the sauce looks too thick.
• Divide one-pot creamy Tuscan bacon fusilli between bowls. Sprinkle over grated Parmesan cheese. Serve with remaining lemon wedges. Enjoy!
