Mediterranean Roasted Eggplant Fusilli
with Feta
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 rainbow 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1
Eggplant
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Cream
(Contains: Milk; )
1
Carrot
Not included in your delivery
1 drizzle
olive oil
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', 12 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 garlic, tomato paste and Aussie spice blend 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!
