Creamy Asparagus, Plant-Based Crumbed Chick'n & Leek Fusilli

Name: Creamy Asparagus, Plant-Based Crumbed Chick'n & Leek Fusilli with Basil Pesto & Parmesan
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 packet Basil Pesto; 1 Leek; 1 Asparagus; 1 sachet Garlic & Herb Seasoning; 1 Fusilli; 300 g Plant-Based Crumbed Chicken; 1 drizzle olive oil

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, plant-based crumbed chick'n, basil pesto and Parmesan!

Tags:

Kid Friendly

•Veggie

Allergens:

Milk

•Cashew

•Gluten

•Wheat

•Soy

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

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

Leek

Asparagus

1 sachet

Garlic & Herb Seasoning

Fusilli

(Contains: Gluten, Wheat; May be present: Sesame, Soy.)

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)4330 kJ

Calories1030 kcal

Fat46 g

of which saturates14.4 g

Carbohydrate109 g

of which sugars11.3 g

Dietary Fibre14.8 g

Protein41 g

Cholesterol0 mg

Sodium1600 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• 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.

• In a large frying pan, heat enough olive oil to coat base over medium-high heat.• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Transfer to a plate. • Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Return frying pan to 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 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.

• Slice plant-based crumbed chicken. • Divide creamy zucchini and leek fusilli between bowls. • Top with plant-based crumbed chicken and sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!