Creamy Asparagus, Plant-Based Crumbed Chicken & Leek Fusilli
with Basil Pesto & Parmesan
You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as leek, zucchini, garlic, basil pesto and Parmesan!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Leek
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Soy.)
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Wheat, Soy;)
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiled water to saucepan. • 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 and return pasta to saucepan.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat.• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a plate. • Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and zucchini and cook until fragrant, 1-2 minutes. Little cooks: Under adult supervision, older kids can help grate the zucchini.
• Reduce heat to medium and add thickened cream, stock concentrate and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, fusilli and baby spinach leaves. Stir to combine and season to taste. TIP: Add a splash more pasta water if the sauce looks too thick.
• Slice plant-based crumbed chicken. • Divide creamy zucchini and leek fusilli between bowls. • Top with plant-based crumbed chicken and sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!
