Bacon & Cheddar Pasta Bake
with Sautéed Veggies
In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy tomato and bacon-studded sauce. The gooey Cheddar is the cherry on top, while the crisp sautéed veggies offer extra texture and work to balance out the richness.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
Ingredients
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
3 clove
garlic
1 bag
green beans
1
carrot
1 packet
diced bacon
(May be present: Soy. )
1 box
diced tomatoes with garlic & onion
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Cook the fusilli in the boiling water until ‘al dente’, 12 minutes. Drain and return to the pan. Drizzle with olive oil to prevent sticking.
While the pasta is cooking, finely chop the garlic. Trim the green beans. Thinly slice the carrot into half-moons. Thinly slice the leek.
Preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
To the pan with the bacon, add the diced tomatoes with garlic & onion, garlic & herb seasoning, chicken-style stock powder and light cooking cream. Simmer until slightly thickened, 2-3 minutes. Stir through the cooked fusilli and the butter. Season to taste. Transfer to a baking dish. Sprinkle with the grated Cheddar cheese. Grill until the cheese is melted and golden, 5-7 minutes.
While the pasta bake is grilling, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, carrot and leek until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Season to taste.
Divide the bacon and Cheddar pasta bake between bowls. Serve with the sautéed veggies.