Spanish Bacon & Roast Veggie Fusilli

Name: Spanish Bacon & Roast Veggie Fusilli with Fetta & Olives
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 100 g Bacon; 1 Capsicum; 1 packet Fetta Cubes; 1 Fusilli; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 2 packet Passata; 1 Red Onion; 1 packet Tomato Paste; 1 Zucchini; 1 packet Kalamata Olives; 1 drizzle olive oil; 1 tsp brown sugar; 20 g butter

with Fetta & Olives

Recipe Development TeamUpdated on August 27, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

726 kcal

Protein

:

33.6g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Soy
Sesame
May contain traces of allergens

Bacon and roast capsicum are the key players in the red sauce for tonight's pasta. Together they offer a 'just right' ratio of umami and sweet flavours, which the fusilli slurps up wonderfully. Make it even better with some crumbled fetta and olives and dinner is served!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Bacon

1

Capsicum

1 packet

Fetta Cubes

(Contains: Milk)

1

Fusilli

(Contains: Wheat, Gluten May be present: Soy, Sesame)

1 sachet

Garlic & Herb Seasoning

2

Garlic

2 packet

Passata

1

Red Onion

1 packet

Tomato Paste

1

Zucchini

1 packet

Kalamata Olives

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk)

Nutritional Values

Calories726 kcal

Energy (kJ)3040 kJ

Fat22.1 g

of which saturates9.5 g

Carbohydrate96.4 g

of which sugars26.2 g

Dietary Fibre11.9 g

Protein33.6 g

Sodium1820 mg

Potassium16.4 mg

Calcium1.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted
water to the boil.
• Finely chop garlic. Roughly chop capsicum and bacon. Slice red onion into thick
wedges. Slice zucchini into half-moons.
• Place capsicum, onion and zucchini on a lined oven tray. Drizzle with olive oil,
sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to
coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, cook fusilli in the boiling water until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients), then drain pasta and return to
saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

3

• When veggies have 5 minutes remaining, heat a large frying pan over medium
high heat with a drizzle of olive oil. Cook bacon, until golden, 5-6 minutes.
• Add garlic and tomato paste and cook until fragrant, 1 minute.
• Add passata, the brown sugar, butter and reserved pasta water. Cook until
slightly reduced, 2-3 minutes. Add cooked pasta, roasted veggies and Kalamata
olives. Stir to combine. Season to taste.

4

• Divide Spanish bacon and roast veggie fusilli between bowls.
• Crumble over fetta cubes to serve. Enjoy!
Little cooks: Add the finishing touch by crumbling over the fetta cubes.