HelloHero: Creamy Bacon & Mushroom Fusilli
with Cherry Tomato Salad & Parmesan
The best part about tonight's pasta dish, apart from the bacon? You'll throw it together in four simple steps that will see dinner on the table before you know it. Oh and the mushrooms are a great addition. And the juicy tomato salad. Okay we'll stop now!
We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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. )
1 packet
Diced Bacon
(May be present: Soy. )
1 packet
Sliced Mushrooms
1 packet
Garlic Paste
1 sachet
Italian Herbs
1 packet
Light Cooking Cream
(Contains Milk;)
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Baby Spinach Leaves
1 packet
snacking tomatoes
1
carrot
1 packet
mixed salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiled water and heat over a high heat. Add a pinch of salt, then bring to the boil. • 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.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon and sliced mushrooms, breaking bacon up with a spoon, until browned, 3-4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute.
• Add light cooking cream, reserved pasta water and the salt to the pan and cook, stirring, until heated through, 30 seconds. • Add cooked fusilli, Parmesan cheese and baby spinach leaves. Cook, tossing, until spinach is just wilted, 1-2 minutes. • Remove from heat. Season with pepper.
TIP: Add a splash of pasta water to loosen the sauce, if needed!
• Thinly slice snacking tomatoes. Grate carrot. • In a large bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add mixed salad leaves, carrot and tomatoes. Toss to combine. • Divide creamy bacon and mushroom fusilli between bowls. Serve with cherry tomato salad. Enjoy!