Pumpkin, Mushroom & Bacon Fusilli

Name: Pumpkin, Mushroom & Bacon Fusilli with Herbs, Pangrattato & Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Peeled Pumpkin Pieces; 1 sachet Nan's Special Seasoning; 1 packet Panko Breadcrumbs; 1 sachet Vegetable Stock Powder; 1 sachet Sage; 1 packet Fusilli; 1 packet Button Mushrooms; 100 g Diced Bacon; 1 Pear; 1 packet Cream; 1 packet baby spinach & rocket mix; 1 Leek

with Herbs, Pangrattato & Pear Salad

Get up to $175 off

Allergens:

Wheat

•Gluten

•Milk

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled Pumpkin Pieces

1 sachet

Nan's Special Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

1 sachet

Sage

1 packet

Fusilli

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

1 packet

Button Mushrooms

100 g

Diced Bacon

Pear

1 packet

Cream

(Contains: Milk; )

1 packet

baby spinach & rocket mix

Leek

Nutrition Values

Calories1140 kcal

Energy (kJ)4790 kJ

Fat60.2 g

of which saturates34.6 g

Carbohydrate113 g

of which sugars22.5 g

Dietary Fibre8.3 g

Protein31.8 g

Sodium1270 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

• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, cook fusilli in the boiling water, over high heat, uncovered, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fusilli and return to saucepan.

• While the pasta is cooking, thinly slice button mushrooms, pear and leek. Roughly chop herbs. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

Custom Recipe: If you've added diced bacon to your meal, cook diced bacon with mushrooms and leek, breaking up with a spoon, 5-6 minutes. Continue step as above.

• When the sauce is ready, remove from heat and stir through the cooked fusilli and roasted pumpkin. Set aside. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and salad leaves. Toss to combine.

• Divide plant-based pumpkin, mushroom and herb fusilli between bowls. Sprinkle with pangrattato. • Serve with pear salad. Enjoy!