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Italian Recipes

Creamy Zucchini & Mushroom Fusilli

Creamy Zucchini & Mushroom Fusilli

Creamy Zucchini & Mushroom Fusilli

with Basil Pesto & Parmesan

Get up to $200 off!

You can never really go wrong with little fusilli, especially when it is paired with some tasty ingredients, such as mushrooms, zucchini, garlic, basil pesto and Parmesan!

Tags:

Kid Friendly

•Veggie

•Climate Superstar

Allergens:

Gluten

•Wheat

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

1

zucchini

2 clove

garlic

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

thickened cream

1 sachet

vegetable stock powder

1 packet

basil pesto

1 bag

baby spinach leaves

1 packet

Parmesan cheese

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3042 kJ

Fat33.7 g

of which saturates12.6 g

Carbohydrate76.6 g

of which sugars9.1 g

Protein24.7 g

Sodium1187 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

1

• Boil the kettle. Heat a large saucepan over high heat with the boiled water and a pinch of salt. • 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.

2

• Meanwhile, grate zucchini. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, until browned and softened, 6-8 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.

3

• Reduce heat to medium and add thickened cream, vegetable stock powder and the reserved pasta water, then 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 water if the sauce looks too thick. Serve the sauce on top of cooked pasta if preferred.

4

• Divide fusilli between bowls. Top with creamy zucchini and mushroom sauce. • Sprinkle over Parmesan to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the Parmesan!

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