Rustic Ricotta Bacon & Leek Fusilli

Name: Rustic Ricotta Bacon & Leek Fusilli with Capsicum Relish Sauce & Parmesan Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Nan's Special Seasoning; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 tin Tinned Cherry Tomatoes; 1 Fusilli; 1 packet Chargrilled Capsicum Relish; 1 packet Baby Spinach Leaves; 1 Ricotta; 1 packet Grated Parmesan Cheese; 1 Bacon; 1 drizzle olive oil

with Capsicum Relish Sauce & Parmesan Cheese

Recipe Development TeamUpdated on July 17, 2026

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Calories

:

711 kcal

Protein

:

32.2g protein

Total

:

20 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Sulphites
Milk
Soy
May contain traces of allergens

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 rich tomato sauce is all this dish needs to leave you feeling full and oh-so happy. Add ricotta for the perfect finishing touch!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 tin

Tinned Cherry Tomatoes

1

Fusilli

(Contains: Wheat, Gluten May be present: Soy)

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites)

1 packet

Baby Spinach Leaves

1

Ricotta

(Contains: Milk)

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1

Bacon

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)2970 kJ

Calories711 kcal

Fat24.6 g

of which saturates10.5 g

Carbohydrate84.5 g

of which sugars18 g

Dietary Fibre9.6 g

Protein32.2 g

Sodium2430 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 Non-Stick Pan

•Large Pan

Cooking Steps

PDF

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’, 11 minutes. • Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain fusilli, then return to saucepan.

2

• Meanwhile, thinly slice leek. • Cut bacon into 1cm pieces. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook bacon and leek, stirring, until softened and golden, 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

• Add cherry tomatoes and simmer, lightly crushing with a spatula, 1-2 minutes. • Reduce heat to medium, then add vegetable stock powder and some reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked fusilli, grated Parmesan cheese 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.