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Creamy Asparagus & Leek Fusilli
Creamy Asparagus & Leek Fusilli

Creamy Asparagus & 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 asparagus, leek, garlic, basil pesto and Parmesan!

Tags:
Kid Friendly
Veggie
Allergens:
Milk
Cashew
Gluten
Wheat

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 Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Leek

1

Asparagus

1 sachet

Garlic & Herb Seasoning

1

Fusilli

(Contains: Gluten, Wheat; May be present: Sesame, Soy.)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3080 kJ
Calories737 kcal
Fat37.5 g
of which saturates13.4 g
Carbohydrate75.7 g
of which sugars9.9 g
Dietary Fibre8.2 g
Protein22.9 g
Cholesterol0 mg
Sodium938 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Large Pan

Cooking Steps

Cook the pasta
1

• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiling water to saucepan. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water(see ingredients). • Drain and return pasta to saucepan.

Start the sauce
2

• Meanwhile, trim ends of asparagus and cut into thirds. Thinly slice leek. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and asparagus, stirring, until softened, 4-5 minutes. Add a dash of water to pan to help asparagus cook.• Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. 

Bring it all together
3

• Reduce heat to medium, then add light cooking cream, stock concentrate and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, cooked fusilli and baby spinach leaves. Stir to combine and season to taste with salt and pepper. TIP: Add a splash more pasta water if the sauce looks too thick. 

Finish & serve
4

• Divide creamy asparagus and leek fusilli between bowls.• Sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!

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