Double 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!
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
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. )
2 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
tomato paste
2 packet
passata
1 tsp
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
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, in a large frying pan heat a drizzle of olive oil over medium-high heat. • Cook diced bacon in batches, breaking up with a spoon, until golden, 5-6 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute.
• 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.