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

Name: [Plant-Based // Quick] Plant-Based Creamy Pesto Fusilli with Crispy Bac'n & Garden Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 fusilli; 1 brown onion; 1 tomato; 1 Plant-Based Bacon Bits; 1 garlic & herb seasoning; 1 Plant-Based Cooking Cream; 1 vegetable stock powder; 1 plant-based basil pesto; 1 mixed salad leaves; 1 chilli flakes

with Crispy Bac'n & Garden Salad

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Allergens:

Gluten

•Wheat

•Soy

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

fusilli

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

brown onion

tomato

Plant-Based Bacon Bits

(Contains: Gluten, Soy, Wheat;)

garlic & herb seasoning

Plant-Based Cooking Cream

(Contains: Soy;)

vegetable stock powder

plant-based basil pesto

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

mixed salad leaves

chilli flakes

Not included in your delivery

olive oil

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

Cooking Steps

• 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.

• 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.

• 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.

• 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!