Quick Italian Herb, Bacon & Leek Fusilli

Name: Quick Italian Herb, Bacon & Leek Fusilli with Garden Salad & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet fusilli; 1 leek; 1 packet diced bacon; 1 packet garlic paste; 1 sachet Italian Herbs; ½ bottle cream; 1 bag baby spinach leaves; 1 tomato; 1 bag Mixed Salad Leaves; 1 drizzle red wine vinegar; 1 packet Grated Parmesan Cheese

with Garden Salad & Parmesan Cheese

Get up to $175 off

Twirly-wirly pasta mixed in a creamy sauce is too good to be true. There’s plenty of veggies hidden in amongst the fusilli to keep things fresh and green. For a bit of fun, throw in some diced bacon and leek and you’ve cooked another pasta winning dinner.

Tags:

Climate Superstar

•Kid Friendly

•Easy Prep

Allergens:

Gluten(Wheat)

•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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

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

leek

1 packet

diced bacon

1 packet

garlic paste

(May be present: Soy, Eggs, Milk, Gluten, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Italian Herbs

½ bottle

cream

(Contains: Milk; )

1 bag

baby spinach leaves

tomato

1 bag

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

red wine vinegar

Nutrition Values

Energy (kJ)3306 kJ

Fat42.1 g

of which saturates22.6 g

Carbohydrate65.4 g

of which sugars8.3 g

Protein31.5 g

Sodium1075 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

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and set aside.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• When the pasta has 5 minutes cook time remaining, thinly slice leek. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add leek and cook until softened, 2-3 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.

• Add cream (see ingredients) to the frying pan and cook, stirring, 30 seconds. • Add cooked fusilli, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the grated Parmesan cheese and baby spinach leaves and cook, stirring, until just wilted, 1-2 minutes. Season to taste. • Roughly chop tomato.

TIP: Add another splash of reserved pasta water if the sauce looks too thick.

• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of red wine vinegar and olive oil. Toss to combine and season. • Divide Italian herb, bacon and leek fusilli between bowls. • Serve with garden salad. Enjoy!

Little cooks: Take the lead by tossing the salad!