Rich Leek & Greens Fusilli
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Rich Leek & Greens Fusilli

Rich Leek & Greens Fusilli

with Capsicum Relish Sauce & Parmesan Cheese

You can add just about anything to a pasta, an entire veggie garden can be chopped up and tossed through a rich sauce. Sometimes, simple really is best though. Leek, capsicum relish and some greens in a creamy tomato sauce is all this dish needs to leave you feeling full and oh-so happy.

Tags:
Veggie
Allergens:
Milk
Sulphites

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

Total Time20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Fusilli

1

Leek

1 tin

Tinned Cherry Tomatoes

½ sachet

Nan's Special Seasoning

½ packet

cream

(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3084 kJ
Calories737 kcal
Fat34.3 g
of which saturates18.6 g
Carbohydrate79.8 g
of which sugars16.9 g
Protein21.1 g
Sodium1030 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 Frying Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• Divide rich leek and greens fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!