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)
100 g
Diced Bacon
1 packet
Baby Spinach 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
Not included in your delivery
1 drizzle
olive oil
2.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• Meanwhile, thinly slice courgette into half-moons. Trim ends of asparagus
and roughly chop. Slice lemon into wedges.
• To the saucepan with bacon, add courgette and asparagus 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 (21/2 cups for 2 people / 5 cups
for 4 people). 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 with salt and pepper.
TIP: Add a splash more water if the sauce looks too thick.
• Divide one-pot creamy bacon and asparagus fusilli between bowls.
• Sprinkle over grated Parmesan cheese. Serve with any remaining lemon
wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the cheese!
