[Plant-Based // Quick] Plant-Based Creamy Pesto Fusilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

[Plant-Based // Quick] Plant-Based Creamy Pesto Fusilli

with Crispy Bac'n & Garden Salad

Allergens:
Gluten
Soy
Wheat
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

1

fusilli

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

1

brown onion

1

tomato

1

Plant-Based Bacon Bits

(Contains Gluten, Soy, Wheat;)

1

garlic & herb seasoning

1

Plant-Based Cooking Cream

(Contains Soy;)

1

vegetable stock powder

1

plant-based basil pesto

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

1

mixed salad leaves

1

chilli flakes

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)3495 kJ
Calories0 kcal
Fat40.8 g
of which saturates4.5 g
Carbohydrate85.1 g
of which sugars14.1 g
Dietary Fibre0 g
Protein27.6 g
Cholesterol0 mg
Sodium1890 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Boil the kettle. Half-fill a large saucepan with boiling water, and add a generous pinch of salt over high heat. • Cook fusilli in boiling water until ‘al dente’, 11 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.

2

• While fusilli is cooking, finely chop brown onion. Cut tomato into wedges. • Heat a large frying pan over high heat with a drizzle of olive oil. • Cook plant-based bacon bits tossing, until slightly browned, 3-4 minutes. Transfer to a bowl and set aside.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook brown onion until translucent, 3-4 minutes. Add garlic & herb seasoning, and cook, until fragrant, 1 minute. • Stir in plant-based cooking cream, vegetable stock powder and the reserved pasta water, and simmer until slightly reduced, 1-2 minutes. • Remove from heat, and add cooked fusilli and plant-based basil pesto, stirring to combine. Season to taste.

4

• Meanwhile, in a medium bowl, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Divide plant-based creamy pesto & leek fusilli between bowls. • Sprinkle over crispy bac'n and a pinch of chilli flakes (optional). Serve with garden salad. Enjoy!