Italian Bacon & Roast Veggie Fusilli
with Fetta & Baby Spinach
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 dinner is served!
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Ingredients
2 clove
garlic
1
capsicum
1
red onion
1
zucchini
1 sachet
garlic & herb seasoning
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
tomato paste
2 packet
passata
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
Nutritional Values
Utensils
Instructions
• 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. 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. Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. Drizzle with a little olive oil to prevent sticking. • When the roast veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Add passata, the brown sugar, the butter and reserved pasta water to the frying pan. Cook until slightly reduced, 2-3 minutes. • Add cooked pasta, roasted veggies and the baby spinach leaves. Stir to combine. Season to taste.
• Divide Italian 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.