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Italian Recipes

Creamy Asparagus, Bacon & Leek Fusilli

Creamy Asparagus, Bacon & Leek Fusilli

Creamy Asparagus, Bacon & Leek Fusilli

with Basil Pesto & Parmesan

Get up to $230 off

You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as asparagus, leek, garlic, bacon, 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.)

90 g

Diced Bacon

(May be present: Soy, Milk.)

Nutritional Values

Energy (kJ)3330 kJ

Calories795 kcal

Fat39.1 g

of which saturates15.1 g

Carbohydrate76.4 g

of which sugars10.3 g

Dietary Fibre8.2 g

Protein29.8 g

Cholesterol0 mg

Sodium1390 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, 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.

Bring it all together

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.

Finish & serve

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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