Mediterranean 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
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 (see ingredients) 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 (see ingredients), 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 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, then 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 cow’s milk feta (see ingredients) to serve. Enjoy!
