Plant-Based Pesto Fusilli & Crispy Bac'n
with Leafy Cherry Tomato Salad
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.
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 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
1
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
Utensils
Instructions
• 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!
