Creamy Pumpkin Fusilli & Walnut Crumb

Name: Creamy Pumpkin Fusilli & Walnut Crumb with Pear & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 onion; 1 packet peeled pumpkin pieces; 1 bag parsley; 1 packet walnuts; 1 pear; 2 clove garlic; ½ tbs balsamic vinegar; 1 packet fusilli; ½ bottle cream; 1 sachet vegetable stock powder; 1 packet Grated Parmesan Cheese; 1 bag salad leaves

with Pear & Rocket Salad

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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 sage-infused walnut crumb, your senses will be in for a very special treat.

Tags:

Veggie

Allergens:

Tree Nuts

•Gluten(Wheat)

•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

DifficultyEasy

Ingredients

Serving amount

onion

1 packet

peeled pumpkin pieces

1 bag

parsley

1 packet

walnuts

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

pear

2 clove

garlic

1 packet

fusilli

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

½ bottle

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 bag

salad leaves

Not included in your delivery

olive oil

½ tbs

balsamic vinegar

Nutrition Values

/ per serving

Energy (kJ)3757 kJ

Fat41.6 g

of which saturates19.5 g

Carbohydrate100.8 g

of which sugars23.6 g

Protein24.6 g

Sodium1009 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

•Large Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the red onion into wedges. Place the peeled & chopped pumpkin and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.

While the veggies are roasting, roughly chop the walnuts. Thinly slice the pear. Finely chop the garlic. In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season and set aside.

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 the 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.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Toast the walnuts, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl.

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

Roughly chop the parsley leaves. Add the pear and rocket leaves to the vinegar dressing, then toss to coat. Divide the creamy pumpkin fusilli between bowls. Sprinkle over the walnut crumb, parsley and remaining Parmesan. Serve with the pear and rocket salad.