One-Pot Creamy Pumpkin Fusilli

Name: One-Pot Creamy Pumpkin Fusilli with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 tin Diced Tomatoes with Garlic & Onion; 2 packet Risoni

with Parmesan & Parsley

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What’s going into the risoni today? A little bit of leek, a heap of roasted pumpkin and a creamy tomato-based sauce. It’s a perfect concoction of flavour, texture and pure yumminess.

We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

•Gluten

•Wheat

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

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 sachet

Classic Roast Seasoning

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 tin

Diced Tomatoes with Garlic & Onion

2 packet

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy. )

Nutrition Values

Calories1180 kcal

Energy (kJ)4950 kJ

Fat52.5 g

of which saturates33.8 g

Carbohydrate137 g

of which sugars27 g

Dietary Fibre10.3 g

Protein32 g

Sodium2090 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 Dish

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thickly slice leek. • Place peeled pumpkin pieces and leek on a lined oven tray. Add a pinch of salt, a drizzle of olive oil and toss to combine. • Roast until tender, 20-25 minutes.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add diced tomatoes with garlic & onion, Aussie spice blend, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil.

• Reduce heat to medium, then add fusilli and cover pan with lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat then stir through cream (see ingredients), pumpkin and leek. Season with a pinch of salt and pepper.