In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy, garlicky and 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.
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.
1
Fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
Light Cooking Cream
(Contains Milk;)
1
Garlic & Herb Seasoning
1
Baby Spinach Leaves
1
Basil Pesto
(Contains Milk;)
1
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1
Mixed Salad Leaves
1
Diced Bacon
(May be present: Soy. )
1
Parmesan Cheese
(Contains Milk;)
1
Cheddar Cheese
(Contains Milk;)
1
Snacking Tomatoes
1
Balsamic Vinaigrette Dressing
olive oil
• 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 (1/3 cup for 2 people / 2/3 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!
• To saucepan with the cooked pasta, add light cooking cream, Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, the reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer pasta to a baking dish. Top with Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Set aside. • To saucepan with the cooked pasta, add light cooking cream, cooked bacon, 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 Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.
• While pasta is baking, in a medium bowl, combine mixed salad leaves, snacking tomatoes, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season.
Little cooks: Help wash and toss the salad!
• Divide creamy basil pesto pasta bake between plates. • Serve with tomato and roast almond salad. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide creamy basil pesto and bacon pasta bake between plates. • Serve with tomato and roast almond salad. Enjoy!