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Bacon & Roasted Eggplant Fusilli

Bacon & Roasted Eggplant Fusilli

with Crumbly Cheese & Basil

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Add layers of flavour to fusilli with bacon and an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.

Allergens:GlutenMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

eggplant

1

red onion

1 sachet

garlic & herb seasoning

1 packet

fusilli

(ContainsGlutenMay be presentSoy, Egg)

1 packet

diced bacon

½ packet

tomato paste

1 tin

tinned cherry tomatoes

1 bag

baby spinach leaves

½ packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 bag

basil

2 clove

garlic

Not included in your delivery

olive oil

30 g

butter

(ContainsMilk)

1 tsp

brown sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3122 kJ
Fat29.5 g
of which saturates15 g
Carbohydrate87.4 g
of which sugars18.6 g
Protein27.4 g
Sodium1131 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Cut the eggplant into small chunks. Slice the red onion into wedges.

2

Place the eggplant, onion and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

3

While the veggies are roasting, cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4

When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 5-6 minutes. Add the garlic and tomato paste (see ingredients) and cook until fragrant, 1 minute.

5

Add the tinned cherry tomatoes, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Add the cooked fusilli, roasted veggies, baby spinach leaves and the butter. Stir to combine. Season to taste.

6

Divide the Mediterranean bacon and roasted eggplant fusilli between bowls. Crumble over the cheese. Tear over the basil to serve.