Pumpkin, Mushroom & Bacon Fusilli

Name: Pumpkin, Mushroom & Bacon Fusilli with Herbs, Pangrattato & Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 packet fusilli; 1 pear; 1 packet portabello mushrooms; 1 sprig herbs; 1 leek; ½ packet panko breadcrumbs; ½ packet Plant-Based Cream; 1 sachet vegetable stock powder; 1 drizzle balsamic vinegar; 1 bag salad leaves; 1 packet diced bacon; 3 clove garlic; 1 sachet Nan's Special Seasoning

with Herbs, Pangrattato & Pear Salad

Get up to $175 off

Twirling on the dance floor tonight is a piping hot bowl of fusilli pasta. Roast pumpkin, bacon and portabello mushrooms are joining in to bring a brilliant performance to your table. A special mention for the pangrattato, adding a bit of crunch to finish everything off. This dinner gets a standing ovation!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten(Wheat)

•Soy

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

1 packet

fusilli

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

pear

1 packet

portabello mushrooms

1 sprig

herbs

leek

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

½ packet

Plant-Based Cream

(Contains: Soy; )

1 sachet

vegetable stock powder

1 bag

salad leaves

1 packet

diced bacon

3 clove

garlic

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3437 kJ

Fat29 g

of which saturates6.7 g

Carbohydrate102 g

of which sugars23 g

Protein29.2 g

Sodium1381 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.

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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. Spread out evenly, then 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 portabello mushrooms, pear and leek. Pick and 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.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, mushrooms and leek, breaking up with a spoon, until softened, 5-6 minutes. • Add herbs, Nan's special seasoning and remaining garlic and cook until fragrant, 1 minute. • Stir in plant-based cream (see ingredients), vegetable stock powder and reserved pasta water. Simmer until slightly reduced, 1-2 minutes.

• 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.