Herby Bacon & Roast Veggie Fusilli
with Fetta & Baby Spinach
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
Bacon and roast capsicum are the key players in the red sauce for tonight's pasta. Together they offer a 'just right' ratio of umami and sweet flavours, which the fusilli slurps up wonderfully. Make it even better with some crumbled fetta.
Ingredients
2 clove
garlic
1
capsicum
1
red onion
1 sachet
garlic & herb seasoning
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
tomato paste
2 packet
passata
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop capsicum. Slice red onion into thick wedges. • Place capsicum and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. Drizzle with a little olive oil to prevent sticking. • When the roast veggies have 5 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Add passata, the brown sugar, the butter and reserved pasta water to the pan. Cook until slightly reduced, 2-3 minutes. • Add cooked pasta, roasted veggies and the baby spinach leaves. Stir to combine. Season to taste.
• Divide herby bacon and roast veggie fusilli between bowls. • Crumble over fetta cubes to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the fetta cubes.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish, though some found the tomato flavours overpowering. Adding chilli flakes or fresh tomato boosted the taste for some.
- Ease of prep: Customers found this recipe quick and simple to make, with generous portions that sometimes yielded leftovers.
- Suggestions: Several recommended using red capsicum instead of green for a sweeter flavour. Some suggested reducing the tomato sauce or swapping fetta for parmesan.
- Leftovers: The pasta reheated well, with some reporting it tasted even better the next day.
- Portions: Many praised the generous servings, though a few found the veggie quantities slightly less than expected.
