HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pesto Bacon Fusilli
Creamy Pesto Bacon Fusilli

Creamy Pesto Bacon Fusilli

with Parmesan & Garden Salad

Read more

When you combine herby pesto and crispy bacon through chunky spirals of pasta, the result is pure comfort food. But when you add our classic garlic and herb seasoning for that extra flavour, it instantly transforms this meal from good, to great.

Allergens:GlutenMilkTree Nuts

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet


(ContainsGlutenMay be present Egg, Soy)

1 packet


1 packet

light cooking cream


1 sachet

garlic & herb seasoning

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 bag

mixed salad leaves

1 packet

balsamic vinaigrette dressing

1 packet

grated Parmesan cheese


1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4367 kJ
Fat60.6 g
of which saturates29.6 g
Carbohydrate83.8 g
of which sugars12.7 g
Dietary Fibre0 g
Protein42.1 g
Cholesterol0 mg
Sodium1892 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of salted water to the boil. Thinly slice the tomato and zucchini into half-moons.


Add the fusilli to the boiling water and cook until 'al dente', 11 minutes. Reserve some pasta water, then drain and return to the saucepan. Add a drizzle of olive oil to stop the pasta from sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


Roughly chop the bacon. While the pasta is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the bacon, stirring, until golden, 3 minutes. Transfer to a bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and cook until softened, 4-5 minutes. Reduce the heat to medium and add the light cooking cream, garlic & herb seasoning and bacon to the pan and cook until slightly reduced, 1-2 minutes. Season with salt and pepper. Remove from the heat and add the butter, basil pesto and fusilli and stir until melted and combined.

TIP: If the pasta looks dry, add a dash of pasta water!


In a medium bowl, combine the mixed salad leaves, tomato and balsamic vinaigrette dressing.


Divide the creamy pesto bacon fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad.