Plant-Based Pesto Fusilli & Crispy Bac'n

Name: Plant-Based Pesto Fusilli & Crispy Bac'n with Leafy Cherry Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet fusilli; 1 packet plant-based basil pesto; 1 brown onion; 1 punnet Snacking Tomatoes; 1 packet Plant-Based Bacon Bits; 1 sachet garlic & herb seasoning; ½ sachet vegetable stock powder; 1 bag mixed salad leaves; drizzle vinegar (balsamic or white wine); pinch Chilli Flakes

with Leafy Cherry Tomato Salad

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Our plant-based basil pesto coats pasta spirals with a rich depth of flavour that pairs perfectly with crispy plantbased bacon. Look no further for a delectable, dinnertime classic!

This recipe is under 650kcal per serving.

Tags:

Plant Based

•Calorie Smart

Allergens:

Gluten

•Wheat

•Almond

•Soy

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

1 packet

fusilli

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

1 packet

plant-based basil pesto

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

brown onion

1 punnet

Snacking Tomatoes

1 packet

Plant-Based Bacon Bits

(Contains: Gluten, Soy, Wheat;)

1 sachet

garlic & herb seasoning

½ sachet

vegetable stock powder

1 bag

mixed salad leaves

pinch

Chilli Flakes

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2513 kJ

Fat17.8 g

of which saturates1.7 g

Carbohydrate79.2 g

of which sugars10.4 g

Protein26.6 g

Sodium1394 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in the boiling water over high heat 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. • Halve snacking tomatoes. • 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, stirring, until softened, 3-4 minutes. Add garlic & herb seasoning and snacking tomatoes and cook until fragrant, 1-2 minutes. • Stir in vegetable stock powder (see ingredients) 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 mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Divide plant-based pesto fusilli between bowls. • Sprinkle over crispy bac'n and a pinch of chilli flakes (if using). Serve with leafy cherry tomato salad. Enjoy!