Creamy Zucchini & Mushroom Fusilli
with Basil Pesto & Parmesan- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
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!
Ingredients
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
zucchini
2 clove
garlic
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
thickened cream
(Contains: Milk;)
1 sachet
vegetable stock powder
1 packet
basil pesto
(Contains: Milk;)
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
