Quick Goat Cheese, Bacon & Red Pesto Spaghetti

Name: Quick Goat Cheese, Bacon & Red Pesto Spaghetti with Caramelised Cherry Tomatoes
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 punnet cherry tomatoes; 2 tsp balsamic vinegar; 2 clove garlic; 1 punnet basil; 1 packet spaghetti; 1 sachet red pesto; 1 pinch chilli flakes; 1 packet goat cheese; 1 bag baby spinach leaves; ½ lemon; 1 packet diced bacon

with Caramelised Cherry Tomatoes

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Our red pesto is loaded with sun-dried tomatoes, almonds and chargrilled capsicum so that every bite is packed with flavour. Paired with bacon, caramelised cherry tomatoes and creamy goat cheese, it makes this bowl of spaghetti seriously tasty!

Allergens:

Gluten

•Wheat

•Milk

•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

1 punnet

cherry tomatoes

2 clove

garlic

1 punnet

basil

1 packet

spaghetti

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

1 sachet

red pesto

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

1 pinch

chilli flakes

1 packet

goat cheese

(Contains: Milk;)

1 bag

baby spinach leaves

lemon

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)3408 kJ

Fat41.3 g

of which saturates8.5 g

Carbohydrate78.7 g

of which sugars9.8 g

Protein25.8 g

Sodium637 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Place the cherry tomatoes, balsamic vinegar and a drizzle of olive oil on a lined oven tray. Season with salt and pepper and toss to combine. Roast until blistered, 15-20 minutes.

While the cherry tomatoes are roasting, boil a large saucepan of salted water. Finely chop the garlic. Pick and thinly slice the basil leaves.

Cook the spaghetti in the boiling water, stirring occasionally, until ‘al dente’, 10 minutes. Reserve ¼ cup of pasta water, then drain and return to the pan.

Return the saucepan to a medium-high heat with a drizzle of olive oil. Add the diced bacon to the saucepan and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Remove the pan from the heat. Add the spaghetti, red pesto, a splash of the reserved pasta water, a pinch of chilli flakes (if using) and crumble in 1/2 the goat cheese. Toss to combine. Add the basil and baby spinach leaves and toss until combined and slightly wilted. Season with pepper.

Add the roasted cherry tomatoes (and any tray juices!) to the spaghetti. Gently toss to combine. Add a good squeeze of lemon juice (see ingredients) and season to taste.

TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!