Italian Bacon & Roast Veggie Fusilli
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Italian Bacon & Roast Veggie Fusilli

Italian Bacon & Roast Veggie Fusilli

with Fetta & Baby Spinach

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 and dinner is served!

Tags:
Kid Friendly
Climate Superstar
Allergens:
Gluten
Wheat
Milk

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1

capsicum

1

red onion

1

zucchini

1 sachet

garlic & herb seasoning

1 packet

fusilli

(Contains Gluten, Wheat; May be present: Egg, 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

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Nutritional Values

Energy (kJ)3156 kJ
Calories754 kcal
Fat23.5 g
of which saturates12.2 g
Carbohydrate99.2 g
of which sugars29.5 g
Dietary Fibre12.9 g
Protein31.3 g
Sodium1652 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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. Slice zucchini into half-moons. • Place capsicum, onion and zucchini 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!

2
2

• 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, heat a drizzle of olive oil in a large frying pan 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.

3
3

• Add passata, the brown sugar, the butter and reserved pasta water to the frying pan. Cook until slightly reduced, 2-3 minutes. • Add cooked pasta, roasted veggies and the baby spinach leaves. Stir to combine. Season to taste.

4
4

• Divide Italian 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.