Basil Pesto & Parmesan Pasta Bake
with Tomato & Roast Almond Salad
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.
Ingredients
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 packet
basil pesto
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
1
tomato
1 bag
mixed salad leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 denté’, 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 the saucepan with the cooked pasta, add light cooking cream, 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 the pasta is baking, slice tomato into thin wedges. • In a medium bowl, combine mixed salad leaves, tomato, roasted almonds (see ingredients) and a drizzle of white wine vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad!
• Divide basil pesto and Parmesan pasta bake between bowls. • Serve with tomato and roast almond salad. Enjoy!