Basil Pesto & Parmesan Pasta Bake

Name: 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 packet Parmesan cheese; 1 sachet garlic & herb seasoning; 1 packet basil pesto; 1 packet baby spinach leaves; 1 packet Cheddar cheese; 1 tomato; 1 packet roasted almonds; 1 packet mixed salad leaves; drizzle white wine vinegar

with Tomato & Roast Almond Salad

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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.

Tags:

Veggie

•Climate Superstar

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

(Contains: Gluten, Wheat; May be present: Eggs, 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 packet

baby spinach leaves

1 packet

Cheddar cheese

(Contains: Milk;)

tomato

1 packet

roasted almonds

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

1 packet

mixed salad leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3622 kJ

Calories866 kcal

Fat48.1 g

of which saturates17.4 g

Carbohydrate77.1 g

of which sugars9.4 g

Dietary Fibre12.3 g

Protein28.3 g

Sodium894 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Dish

Cooking Steps

PDF

• 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.

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

Little cooks: Help wash and toss the salad!