Creamy Pumpkin Fusilli & Sage-Walnut Crumb

Name: Creamy Pumpkin Fusilli & Sage-Walnut Crumb with Cucumber & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 Brown Onion; 1 bag sage; 1 packet walnuts; 1 cucumber; 2 clove garlic; 1.5 tsp balsamic vinegar; 1 packet fusilli; ½ bottle Plant-Based Cream; 1 sachet vegetable stock powder; 1 bag Rocket leaves; 1 packet Grated Parmesan Cheese; 2 courgette

with Cucumber & Rocket Salad

Get up to $175 off

The star of this pasta night is the moreish creamy sauce, with roasted butternut pumpkin stirred through, it’ll melt in your mouth upon first bite. Topped off with a walnut crumb, your senses will be in for a very special treat.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced pumpkin with courgette, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Tree Nuts

•Gluten(Wheat)

•Soy

•Milk

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 Time

DifficultyMedium

Ingredients

Serving amount

Brown Onion

1 bag

sage

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

cucumber

2 clove

garlic

1 packet

fusilli

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

½ bottle

Plant-Based Cream

(Contains: Soy; )

1 sachet

vegetable stock powder

1 bag

Rocket leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

courgette

Not included in your delivery

olive oil

1.5 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)3355 kJ

Fat37 g

of which saturates6.6 g

Carbohydrate87.1 g

of which sugars16.9 g

Protein25 g

Sodium1072 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.

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut onion into wedges. Cut courgette into bite-sized chunks. • Place courgette and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, bring a large saucepan of salted water to the boil. • Pick and roughly chop sage leaves. Roughly chop walnuts. Slice cucumber into rounds. Finely chop garlic. • In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season and set aside.

• Cook fusilli in the boiling water over high heat, uncovered, until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and return to the pan with a drizzle of olive oil to prevent sticking. Cover to keep warm.

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

• Meanwhile, heat a large frying pan over mediumhigh heat with a drizzle of olive oil. Cook sage and walnuts, stirring, until golden, 3-4 minutes. Transfer to a small bowl.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add plant-based cream (see ingredients), reserved pasta water, vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Add cooked fusilli and roasted veggies and gently toss to combine. Season to taste.

• Add cucumber and rocket leaves to the vinegar dressing, then toss to coat. • Divide creamy courgette fusilli between bowls. Sprinkle over sage-walnut crumb and remaining Parmesan. • Serve with cucumber and rocket salad. Enjoy!