Creamy Basil Pesto & Bacon Pasta Bake
with Tomato & Roast Almond Salad- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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 work to balance out the richness.
Ingredients
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains: Milk;)
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
diced bacon
(May be present: Soy, Milk.)
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)
Utensils
Cooking Steps
• 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!
• 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, 4-6 minutes. • To saucepan with cooked pasta, diced bacon, 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.
• 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 veggies!
• Divide creamy basil pesto pasta bake between plates. • Serve with tomato salad. Enjoy!
