What’s not to love about chunky spirals of pasta and a thick and luscious sauce to go with it? We’ve also added in loads of smokey bacon, roasted veggies and Parmesan for a delicious burst of flavour in every bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
peeled & chopped pumpkin
fusilli(ContainsGlutenMay be present Egg, Soy)
diced tomatoes with garlic & olive oil
garlic & herb seasoning
basil pesto(ContainsMilk, Tree NutsMay be present Egg)
shaved Parmesan cheese(ContainsMilk)
brown sugar(May be present Soy, Gluten, Milk, Tree Nuts, Peanuts, Sesame)
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Halve the cherry tomatoes. Cut the capsicum into 2cm chunks. Cut the red onion into 2cm wedges. Place the tomatoes, capsicum, onion and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 15-20 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: If the veggies don't fit in one layer, spread them over two oven trays.
While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 2/3 cup for 4 people), then drain the fusilli and return it to the saucepan. Drizzle with olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
While the pasta is cooking, finely chop the garlic (or use a garlic press). Cut the bacon into 1cm squares.
Heat a large frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook, tossing, until browned, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, garlic & herb seasoning, some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and crumble in the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.
Add the salt, brown sugar and butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the bacon, roasted veggies, basil pesto, cooked fusilli and a pinch of chilli flakes (if using). Season to taste with salt and pepper.
TIP: Add a little more pasta water if the sauce is too thick.
Divide the bacon, pesto and basil fusilli between bowls. Top with the shaved Parmesan cheese. Tear over basil leaves to serve.