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Basil Pesto & Roasted Pumpkin Risoni

Basil Pesto & Roasted Pumpkin Risoni

with Lemon-Chilli Pangrattato & Crumbly Cheese

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Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With butternut pumpkin and courgette, this dinner filled with goodness gets the welcome addition of crumbly cheese and basil pesto to really raise the flavour stakes.

This recipe is under 650kcal per serving.

Tags:VeggieQuick PrepUnder 650kcal
Allergens:GlutenMilkTree Nuts

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

courgette

1 packet

peeled pumpkin pieces

1 bag

baby spinach leaves

½

lemon

1 sachet

vegetable stock powder

1 sachet

garlic & herb seasoning

¾ packet

risoni

(ContainsGluten)

1 bag

parsley

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 pinch

chilli flakes

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

3 clove

garlic

½ packet

Greek salad cheese/feta cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

2 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2704 kJ
Fat27.6 g
of which saturates6.5 g
Carbohydrate74 g
of which sugars9.5 g
Protein21 g
Sodium1312 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the courgette into half-moons. Place the peeled & chopped pumpkin and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.

2

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges.

3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the water, vegetable stock powder, garlic & herb seasoning and risoni (see ingredients) and bring to the boil. Reduce the heat to medium and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!

TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.

4

While the risoni is cooking, roughly chop the parsley leaves. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the lemon zest, a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute. Season, then stir through the parsley. Transfer to a bowl.

TIP: Add more or less lemon zest depending on your taste.

5

Gently stir the roasted veggies, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the crumbled cheese (see ingredients) through the risoni. Season.

6

Divide the pesto and roasted pumpkin risoni between bowls. Top with the lemon and chilli pangrattato. Crumble over the remaining cheese and serve with any remaining lemon wedges.