Creamy Pumpkin Fusilli & Walnut Crumb
with Pear & Rocket Salad
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.
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
Ingredients
1
onion
1 packet
peeled pumpkin pieces
1 bag
parsley
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
pear
2 clove
garlic
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
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
1
olive oil
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
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.
