Goat Cheese, Bacon & Red Pesto Spaghetti

Name: Goat Cheese, Bacon & Red Pesto Spaghetti with Caramelised Cherry Tomatoes
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 balsamic vinegar; 1 Snacking Tomatoes; 1 Red Pesto; 1 Chilli Flakes; 1 Marinated Goat Cheese; 1 Baby Spinach Leaves; 1 Diced Bacon; 2 Garlic Paste; 1 Spaghetti

with Caramelised Cherry Tomatoes

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Our red pesto is loaded with sun-dried tomatoes, almonds, bacon and chargrilled capsicum so that every bite is packed with flavour. Paired with caramelised cherry tomatoes and creamy goat cheese, this is one seriously tasty spaghetti dish.

Allergens:

Milk

•Almond

•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

Snacking Tomatoes

Red Pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

Chilli Flakes

Marinated Goat Cheese

(Contains: Milk;)

Baby Spinach Leaves

Diced Bacon

(May be present: Soy, Milk.)

Garlic Paste

Spaghetti

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

Not included in your delivery

olive oil

balsamic vinegar

Nutritional Values

Energy (kJ)3212 kJ

Calories768 kcal

Fat39.2 g

of which saturates8.5 g

Carbohydrate73.7 g

of which sugars7.7 g

Dietary Fibre7.6 g

Protein24.9 g

Sodium811 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place cherry tomatoes, balsamic vinegar and a drizzle of olive oil on a lined oven tray. • Season with salt and pepper and toss to combine. Roast until blistered, 15-20 minutes.

• Meanwhile, bring a large saucepan of salted water to the boil. • Cook spaghetti pasta in the boiling water, stirring occasionally, until al dente, 10 minutes. • Reserve a cup of pasta water, then drain and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return saucepan to a medium-high heat with a drizzle of olive oil. • Add garlic paste. Cook until fragrant, 1 minute. • Remove saucepan from heat. Add spaghetti, red pesto, a splash of reserved pasta water and a pinch of chilli flakes (if using). Crumble in 1/2 the goat cheese. Toss to combine. • Add baby spinach leaves, roasted cherry tomatoes and a good squeeze of lemon juice (see ingredients). Toss until combined and slightly wilted. Season. TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!

• Divide red pesto spaghetti between bowls. Serve topped with remaining goat cheese. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Before cooking the garlic, add the diced bacon to the saucepan and cook, breaking up with a spoon, until browned, 3-4 minutes.