• Boil the kettle. Finely chop garlic. Chop broccoli (including stalk!) into small 
florets. Thinly slice brown onion.
• Half-fill a large saucepan with boiling water, then add a generous pinch of 
salt. Cook fusilli uncovered, over high heat, until ‘al dente’, 12 minutes.
• Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan. 

Little cooks: Older kids, help add the pasta to the saucepan under adult 
supervision. Be careful, the water is boiling! 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• When the pasta has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil.
• Cook onion, broccoli and diced bacon, breaking up with a spoon, until 
golden, 3-4 minutes (cook in batches if your pan is getting crowded).
• Add garlic, herb & mushroom seasoning and cook until fragrant, 1-2 minutes. 
• Reduce heat to medium. Add diced tomatoes with garlic & onion and some 
reserved pasta water. Cook until reduced slightly, 3-4 minutes. 

• Stir through cooked fusilli, plant-based basil pesto, the butter and brown sugar. Remove from heat and season with salt and pepper. 

TIP: If the sauce looks dry, stir through a splash of reserved pasta water.

• Divide bacon and pesto fusilli between bowls.
• Top with grated Parmesan cheese to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the cheese!