Creamy Tomato & Roast Pumpkin Risoni
with Baby Spinach & Parmesan
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
What’s going into the risoni today? A little bit of leek, a heap of roasted pumpkin and a creamy tomato-based sauce. It’s a perfect concoction of flavour, texture and pure yumminess.
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1
Sliced Leek
1 sachet
Classic Roast Seasoning
1
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 tin
Diced Tomatoes with Garlic & Onion
1 packet
Risoni
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
Baby Spinach Leaves
1 packet
Rosemary
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Pick rosemary (see ingredients) and roughly chop.
• Place peeled pumpkin pieces and sliced leek on a lined oven tray. Add a
pinch of salt, a drizzle of olive oil and toss to combine.
• Roast until tender, 20-25 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Add diced tomatoes with garlic & onion, rosemary, classic roast seasoning, vegetable stock powder and the boiling water (see ingredients) and bring to a boil.
• Reduce heat to medium, then add risoni and cover pan with a lid.
• Simmer, stirring occasionally, until risoni is ‘al dente’, 7-8 minutes.
• Remove from heat, then stir through cream, baby spinach leaves and
roasted veggies, until wilted. Season to taste with salt and pepper.
TIP: ‘Al dente’ risoni is cooked through but still slightly firm in the centre.
• Divide creamy tomato and roast pumpkin risoni between bowls.
• Sprinkle with grated Parmesan cheese to serve. Enjoy!
