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.
1 sachet
Garlic & Herb Seasoning
1
Brown Onion
Sage
180 g
Diced Bacon
(May be present: Soy, Milk.)
2 packet
Light Cooking Cream
(Contains: Milk;)
2
Potato
2
Garlic
1 packet
Mixed Salad Leaves
1 packet
Fettuccine
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
2
Tomato
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Zucchini
1 packet
Sliced Mushrooms
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place, cut-side down, on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until crisp and tender, 40-45 minutes • Meanwhile, finely chop brown onion. Grate zucchini. Finely chop garlic. Pick and finely slice sage.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook 1/2 the onion and 1/2 the diced bacon, breaking up with a spoon, until golden, 4-6 minutes. • Add zucchini and some garlic & herb seasoning (1/2 large sachet). Cook until softened, 1-2 minutes. • Stir in baby spinach leaves and some light cooking cream (1 medium packet.until bubbling, 30 seconds. Season to taste. Transfer to a bowl.
• While the onion and bacon are cooking, bring a large saucepan of salted water to the boil. • Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta, then return to the pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook sliced mushrooms, the butter and remaining onion and bacon, stirring regularly, until bacon is lightly browned and veggies are just tender, 5-7 minutes. • Add garlic, sage and garlic & herb seasoning (1/2 L sachet for 2P // 1L sachet for 4P'). Cook until fragrant, 1 minute. • Add pasta water, a pinch of chilli flakes (if using) and the remaining cooking cream. Cook until slightly thickened, 1-2 minutes. • Remove from heat. Stir in fettuccine until combined. Season.
• While the sauce is cooking, cut some of the tomato into wedges (1 tomato for 2 people / 2 tomatoes for 4 people). • In a medium bowl, combine tomato, some mixed salad leaves (1 small bag for 2 people / 1 medium bag for 4 people) and a drizzle of red wine vinegar and olive oil. Season, then toss to coat. • Divide bacon, mushroom and sage pasta between bowls. Top with grated Parmesan cheese. Serve with garden salad.
• When you're ready to pack the kids' dinner, divide potatoes and topping between two microwave-safe containers. Sprinkle with shredded Cheddar cheese, then refrigerate. • When ready to serve, microwave cheesy bacon and zucchini jacket potatoes in 30 second bursts, until heated through. • Meanwhile, roughly chop remaining tomato. In a medium bowl, combine tomato, remaining salad leaves and a drizzle of red wine vinegar and olive oil. Season, then toss to coat. • Divide jacket potatoes between plates. Serve with salad.