One-Pot Creamy Pumpkin Fusilli

Name: One-Pot Creamy Pumpkin Fusilli with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 1 packet peeled pumpkin pieces; 1 packet Diced Tomatoes with Garlic & Onion; 1 sachet Aussie Spice Blend; 1 sachet vegetable stock powder; 2 cup boiling water; 1 packet fusilli; ½ packet cream; 1 packet Grated Parmesan Cheese; 1 packet parsley

with Parmesan & Parsley

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Calories

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Protein

23.6g protein

Total

35 minutes

Difficulty

Easy

Veggie

Allergens:

Gluten(Wheat)
Milk
May contain traces of allergens
Soy
Eggs

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

leek

1 packet

peeled pumpkin pieces

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

Aussie Spice Blend

1 sachet

vegetable stock powder

1 packet

fusilli

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

½ packet

cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

parsley

Not included in your delivery

olive oil

2 cup

boiling water

Nutrition Values

Energy (kJ)3072 kJ

Fat28.8 g

of which saturates17.3 g

Carbohydrate89.6 g

of which sugars18.1 g

Dietary Fibre8 g

Protein23.6 g

Sodium1845 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

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• 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.