Mediterranean Bacon Roasted Eggplant Fusilli
with Spinach & Crumbled Feta
- Milk
- Gluten
- Wheat
- Cashew
- Pine nut
- May contain traces of allergens
- Soy
Our meat-free marvels make it easy (and delicious) to mix up your cooking routine whenever you like. Add layers of flavour to fusilli with an array of veggies roasted in Mediterranean-inspired seasonings. Paired with a rich cherry tomato sauce and creamy feta, your finished dish will be transformed into a taste sensation.
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
1
Eggplant
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1
Carrot
2
Garlic
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Cut carrot and eggplant into bite-sized chunks. Slice onion into wedges. • Place carrot, eggplant and onion on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
• Meanwhile, cook fusilli in the boiling water until 'al dente', 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When veggies have 5 minutes cook time remaining, heat a large frying pan over medium high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 5-6 minutes. Add garlic, tomato paste and classic roast seasoning until fragrant, 1 minute. • Add cream (see ingredients), vegetable stock powder and reserved pasta water and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add cooked fusilli, baby spinach leaves and roasted veggies and toss to combine. Season to taste. TIP: Combine the pasta in the saucepan if your frying pan isn't big enough.
• Divide Mediterranean roasted eggplant fusilli between bowls. • Crumble over feta (see ingredients) to serve. Enjoy!
