HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Roasted Eggplant Fusilli
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.


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

1 sachet

garlic & herb seasoning

1 packet


(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


1 bag


2 clove


Not included in your delivery

olive oil

30 g



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
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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