Up the ante on pasta night with this supercharged bowl of flavour. From the veggies, which are roasted and then tossed with basil pesto, to the tomato sauce infused with garlic and chilli, this is destined for greatness.
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
1 unit
capsicum
1 packet
peeled & chopped pumpkin
1 packet
basil pesto
(ContainsMilk, Tree Nuts)1 packet
fusilli
(ContainsGlutenMay be presentSoy, Egg)1 unit
brown onion
2 clove
garlic
1 bunch
basil
1 pinch
chilli flakes
1 tin
chopped tomatoes
1 packet
tomato paste
½ packet
pear
1 bag
rocket leaves
1 packet
grated Parmesan cheese
(ContainsMilk)olive oil
¼ tsp
salt
1 tsp
sugar
20 g
butter
(ContainsMilk)½ tsp
balsamic vinegar
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum. Place the capsicum and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 20-25 minutes. Transfer the roasted veggies to a medium bowl. Add the basil pesto and toss well to combine. Set aside.
While the veggies are roasting, cook the fusilli in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the brown onion. Finely chop the garlic. Pick the basil leaves. When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add another drizzle of olive oil, the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the chopped tomatoes, tomato paste and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine.
Add the salt, sugar and the butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the roasted pesto veggies and cooked fusilli. Tear in 1/2 the basil leaves and stir to combine. Season to taste. TIP: Add a little more reserved pasta water if the sauce is too thick.
Thinly slice the pear (see ingredients). In a medium bowl, add the balsamic vinegar with a drizzle of olive oil. Add the rocket leaves and pear, then toss to coat.
Divide the pesto roasted vegetable fusilli between bowls. Top with the grated Parmesan cheese and tear over the remaining basil leaves. Serve with the rocket and pear salad.