Rich Leek & Greens Fusilli
with Capsicum Relish Sauce & Parmesan Cheese
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, Eggs)
1
Leek
1
Cream
(Contains: Milk; )
1
Tinned Cherry Tomatoes
1
Vegetable Stock Powder
1
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
baby leaves
1
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.
• Meanwhile, thinly slice leek. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook leek, stirring, until softened, 3-4 minutes. • Add Nan's special seasoning and cook until fragrant, 1 minute.
TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!
• Add cherry tomatoes and simmer, lightly crushing with a spatula, 1-2 minutes. • Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli and baby leaves. Stir to combine. Generously season with salt and pepper.
TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy spinach and leek fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!
