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Italian Recipes

Creamy Zucchini, Bacon & Mushroom Fusilli

Creamy Zucchini, Bacon & Mushroom Fusilli

Creamy Zucchini, Bacon & Mushroom Fusilli

with Basil Pesto & Parmesan

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

•Gluten

•Wheat

•Cashew

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

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

Nutritional Values

Calories796 kcal

Energy (kJ)3330 kJ

Fat39.8 g

of which saturates15 g

Carbohydrate76.7 g

of which sugars9.9 g

Dietary Fibre8.1 g

Protein28 g

Sodium1420 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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!

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