Creamy Zucchini & Leek Fusilli
with Basil Pesto & Parmesan- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as leek, zucchini, garlic, basil pesto and Parmesan!
Ingredients
1 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
Zucchini
2 clove
Garlic
1
Leek
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk;)
½ packet
Vegetable Stock Pot
1 packet
Basil Pesto
(Contains: Milk;)
1 packet
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 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 leek, stirring, until softened, 4-5 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 zucchini and leek fusilli between bowls. • Sprinkle over Parmesan to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!
