[Plant-Based // Quick] Plant-Based Creamy Pesto Fusilli
with Crispy Bac'n & Garden Salad
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.
Ingredients
1
fusilli
(Contains Gluten, Wheat; 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
Nutritional Values
Instructions
• 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!