Creamy Basil Pesto & Bacon Pasta Bake
with Tomato & Roast Almond Salad
In this family-friendly pasta bake, spiral-shaped fusilli is perfect for holding onto the creamy, garlicky & herby sauce. The gooey Cheddar is the cherry on top, while the fresh side salad offers extra texture and work to balance out the richness.
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
light cooking cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1
tomato
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
mixed salad leaves
1 packet
diced bacon
(May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli and return to saucepan.
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, breaking up with a spoon, until golden, 4-6 minutes. • To saucepan with cooked pasta, diced bacon, add light cooking cream, shaved Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer pasta to a baking dish. Top with shredded Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.
• While the pasta is baking, slice tomato into thin wedges. • In a medium bowl, combine salad leaves, tomato, roasted almonds, a drizzle of vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad veggies!
• Divide creamy basil pesto pasta bake between plates. • Serve with tomato salad. Enjoy!