HelloHero: Saucy Mediterranean Fusilli
with Chargrilled Capsicum Relish & Parmesan- Gluten
- Wheat
- Almond
- Milk
- Cashew
- May contain traces of allergens
- Soy
- Wheat
- Gluten
Bring the Italian restaurant vibes to your dinner table with some help from our favourite pasta shape. Whip up a rich herbed tomato sauce, top with sharp Parmesan and dinner is done!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Soffritto Mix
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Tomato Sugo
(May be present: Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water and a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in the boiling water over high heat until ‘al dente’, 12 minutes.Drain fusilli, then return to saucepan. • Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked lmonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli florets and soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning, then cook, stirring until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar, then simmer until slightly thickened, 2-3 minutes.
• Stir baby leaves, chargrilled capsicum relish and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the cooked fusilli and grated Parmesan cheese. Gently toss fusilli to coat in the sauce.
• Divide saucy Mediterranean broccoli fusilli between bowls. • Top with toasted almonds to serve. Enjoy!
