Creamy Zucchini & Leek Fusilli
with Basil Pesto & Parmesan
You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as leek, zucchini, garlic, basil pesto and Parmesan!
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
Zucchini
2 clove
Garlic
1
Leek
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains Milk;)
½ packet
Vegetable Stock Pot
1 packet
Basil Pesto
(Contains Milk;)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiled water to saucepan. • 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). • Drain and return pasta to saucepan.
• Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic, garlic & herb seasoning and zucchini and cook until fragrant, 1-2 minutes.
Little cooks: Under adult supervision, older kids can help grate the zucchini.
• Reduce heat to medium and add thickened cream, vegetable stock powder and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, fusilli and baby spinach leaves. Stir to combine and season to taste.
TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy zucchini and leek fusilli between bowls. • Sprinkle over Parmesan to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!