Creamy Basil Pesto & Parmesan Pasta Bake

Name: Creamy Basil Pesto & Parmesan Pasta Bake with Tomato & Roast Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet fusilli; 1 packet light cooking cream; 1 sachet garlic & herb seasoning; 1 packet basil pesto; 1 bag baby spinach leaves; 1 tomato; 1 packet roasted almonds; 1 bag mixed salad leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet Parmesan cheese; 1 packet Cheddar cheese

with Tomato & Roast Almond Salad

4.4

(770)

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In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy, garlicky & herby sauce. The gooey Cheddar is the cherry on top, while the fresh side salad offers extra texture and works to balance out the richness.

Tags:

Climate Superstar

•Veggie

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

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

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

garlic & herb seasoning

1 packet

basil pesto

(Contains: Milk;)

1 bag

baby spinach leaves

1

tomato

1 packet

roasted almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3622 kJ

Fat48.1 g

of which saturates17.3 g

Carbohydrate76.9 g

of which sugars9.1 g

Protein28.3 g

Sodium893 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Dish

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli and return to saucepan.

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

2

• To the saucepan with cooked pasta, add light cooking cream, shaved Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer pasta to a baking dish. Top with shredded Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.

3

• While the pasta is baking, slice tomato into thin wedges. • In a medium bowl, combine salad leaves, tomato, roasted almonds, a drizzle of vinegar and olive oil. Season.

Little cooks: Help wash and toss the salad!