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 leaves; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Cream; 1 Carrot

with Feta

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Tags:

Chef's Choice

•Easy

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

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. )

Eggplant

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Cream

(Contains: Milk; )

Carrot

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.

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!