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.
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
2
Garlic
Fusilli
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Leek
• 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.
• Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and leek, breaking up with a spoon, until golden, 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, 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.
• Divide creamy bacon, zucchini and mushroom fusilli between bowls. • Sprinkle over Parmesan to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!