Mediterranean Roasted Eggplant Fusilli

Name: Mediterranean Roasted Eggplant Fusilli with Feta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Cow's Milk Feta; 1 packet Fusilli; 1 Eggplant; 1 packet Baby Spinach Leaves; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Cream; 1 Carrot; 1 drizzle olive oil

with Feta

4.5(30)

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Calories

1070 kcal

Protein

30.7g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten
Cashew
Pine nut
May contain traces of allergens
Soy
Eggs

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Cow's Milk Feta

(Contains: Milk, Cashew, Pine nut, May contain traces of allergens; )

1 packet

Fusilli

(Contains: Wheat, Gluten, May contain traces of allergens, Soy, Eggs; )

Eggplant

1 packet

Baby Spinach Leaves

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

Carrot

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1070 kcal

Energy (kJ)4460 kJ

Fat65.7 g

of which saturates42.2 g

Carbohydrate86.2 g

of which sugars17.9 g

Dietary Fibre10.1 g

Protein30.7 g

Sodium1930 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Medium Pan

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.