Plant-Based Pesto Fusilli & Double Crispy Bac'n

Name: Plant-Based Pesto Fusilli & Double Crispy Bac'n with Leafy Cherry Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet plant-based basil pesto; 1 brown onion; 1 punnet snacking tomatoes; 2 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; 1 packet fusilli

with Leafy Cherry Tomato Salad

Get up to $200 off!

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

Tags:

Plant Based

•Over 30g protein

Allergens:

Almond

•Gluten

•Soy

•Wheat

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

plant-based basil pesto

brown onion

1 punnet

snacking tomatoes

2 packet

Plant-Based Bacon Bits

1 sachet

garlic & herb seasoning

½ sachet

vegetable stock powder

1 bag

mixed salad leaves

pinch

chilli flakes

1 packet

fusilli

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2884 kJ

Fat20.9 g

of which saturates2 g

Carbohydrate81.3 g

of which sugars10.6 g

Protein39 g

Sodium1857 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Frying Pan

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. • 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. Cook in batches for best results. Transfer to a bowl and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook brown onion 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, 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 (optional). Serve with leafy cherry tomato salad. Enjoy!