Herby Double Bacon & Roast Veggie Fusilli

Name: Herby Double Bacon & Roast Veggie Fusilli with Fetta & Baby Spinach
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; 1 capsicum; 1 red onion; 1 sachet garlic & herb seasoning; 1 packet fusilli; 2 packet diced bacon; 1 packet tomato paste; 2 packet passata; 1 tsp brown sugar; 20 g butter; 1 packet baby spinach leaves; 1 packet Fetta Cubes

with Fetta & Baby Spinach

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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.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

capsicum

red onion

1 sachet

garlic & herb seasoning

1 packet

fusilli

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

2 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;)

Nutritional Values

Energy (kJ)3438 kJ

Calories822 kcal

Fat29.9 g

of which saturates14.6 g

Carbohydrate97.5 g

of which sugars28.4 g

Dietary Fibre11.7 g

Protein35.5 g

Sodium1964 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.

• 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.