The only way to improve the age-old family favourite, pesto pasta, is to add some crispy plant-based mince and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table!
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.
1
Apple
3
Garlic
1
Penne
1
Plant-Based Mince
1
Light Cooking Cream
1
Garlic & Herb Seasoning
1
Basil Pesto
1
Mixed Salad Leaves
1
Parmesan Cheese
1
Leek
olive oil
butter
• Bring a medium saucepan of salted water to the boil. • Slice apple into wedges. Finely chop garlic. Thinly slice leek.
• Cook penne 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), then drain and return pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Stir in light cooking cream, garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, then stir through basil pesto and cooked pasta. Season to taste and set aside.
• In a large bowl, combine the vinegar and a drizzle of olive oil. Season, then add mixed salad leaves and apple. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide creamy bacon and pesto pasta between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide creamy plant-based mince and pesto pasta between bowls. • Sprinkle with shaved Parmesan cheese. • Serve with salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.