No Chop Roast Pumpkin Risoni
with Bacon Bits, 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)
100 g
Diced Bacon
Nutrition Values
Utensils
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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• 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.
• Divide one-pot creamy pumpkin fusilli between bowls. • Sprinkle with grated parmesan cheese, diced bacon and tear over parsley to serve. Enjoy!
