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Mediterranean Roasted Eggplant Fusilli

Mediterranean Roasted Eggplant Fusilli

with Feta, Flaked Almonds & Basil

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Add layers of flavour to fusilli with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich baby Roma tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.

Tags:Low CalorieVeggie
Allergens:GlutenTree NutsMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 unit

eggplant

1 unit

capsicum

1 unit

red onion

1 sachet

garlic & herb seasoning

1 packet

fusilli pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

½ packet

tomato paste

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 block

feta cheese

(ContainsMilk)

1 bunch

basil

Not included in your delivery

olive oil

1 tsp

brown sugar

30 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat5.7 g
of which saturates0.9 g
Carbohydrate96.3 g
of which sugars22 g
Dietary Fiber0 g
Protein19.9 g
Cholesterol0 mg
Sodium1140 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Cut the eggplant into 1cm chunks. Thinly slice the capsicum into strips. Slice the red onion into 2cm wedges.

2

Spread the veggies and garlic & herb seasoning over an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays.

3

While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook 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.

4

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

5

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and tomato paste (see ingredients list) and cook until fragrant, 1 minute. Add the tinned baby Roma tomatoes, vegetable stock powder, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste. Add the cooked fusilli, roasted veggies, butter and crumble in 1/2 the feta. Stir to combine.

6

Divide the Mediterranean roasted eggplant fusilli between plates. Crumble over the remaining feta. Top with the toasted almonds and tear over the basil.