Bacon & Roast Eggplant Ratatouille Risoni

Name: Bacon & Roast Eggplant Ratatouille Risoni with Parmesan & Plant-Based Basil Pesto
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 1 drizzle olive oil; butter; brown sugar; 1 Eggplant; 1 packet Diced Bacon; 1 Capsicum; 1 Courgette; 1 Red Onion; 1 packet Tomato Paste; 1 sachet Classic Roast Seasoning; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 Parsley; 1 sachet Garlic & Herb Seasoning; 1 packet Risoni

with Parmesan & Plant-Based Basil Pesto

Get up to $175 off

Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked risoni in a tomato-based sauce. For added yumminess, top with a dollop of pesto and a flourish of Parmesan cheese.

Allergens:

Milk

•cashews

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Eggplant

1 packet

Diced Bacon

Capsicum

Courgette

Red Onion

1 packet

Tomato Paste

1 sachet

Classic Roast Seasoning

1 packet

Plant-Based Basil Pesto

(Contains: Cashews/Noix de cajou; May be present: Uova, Gluten, Pesce, Latte, Sesamsamen, Soja. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Parsley

1 sachet

Garlic & Herb Seasoning

1 packet

Risoni

(Contains: Wheat; May be present: Soja, Uova. )

Not included in your delivery

1 drizzle

olive oil

butter

(Contains: Milk; )

brown sugar

Nutrition Values

Energy (kJ)3434 kJ

Calories821 kcal

Fat40.4 g

of which saturates14.8 g

Carbohydrate84.1 g

of which sugars23.5 g

Protein30.2 g

Sodium1383 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Thinly slice capsicum. Cut courgette into bite-sized chunks. Cut brown onion into wedges. • Place veggies on a lined oven tray. Sprinkle garlic & herb seasoning over eggplant, drizzle veggies with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain risoni, then return to saucepan. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, 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. Transfer to a bowl.• • Return frying pan to medium-high heat with a drizzle of olive oil. • Add tomato paste and Aussie spice blend and cook, until fragrant, 1 minute. • Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), and simmer until thickened, 1-2 minutes. • Add risoni, capsicum, diced bacon, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.

• Divide ratatouille risoni between bowls. • Top with roast eggplant and dollop over basil pesto. • Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!