No Chop Roast Pumpkin Risoni
with Parmesan & Parsley
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
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.
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
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 tin
Diced Tomatoes with Garlic & Onion
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
Not included in your delivery
1 drizzle
olive oil
1.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Boil the kettle.
• Place peeled pumpkin pieces and sliced leek on an oven tray lined with
baking paper. 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, classic roast seasoning,
vegetable stock powder and the boiling water (see ingredients) and bring
to the boil.
• Reduce heat to medium, then add risoni and cover pan with a lid.
• Simmer, stirring occasionally, until risoni is ‘al dente’, 15-18 minutes.
• Remove from heat, then stir through cream (see ingredients) and roasted
veggies. Season to taste with salt and pepper.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Divide roast pumpkin risoni between bowls.
• Sprinkle with grated Parmesan cheese and tear over parsley to serve. Enjoy!
