Pesto Roasted Vegetable Fusilli
with Parmesan & Basil
Add layers of flavour to an easy vegetarian pasta dish by roasting the veggies first and tossing them with pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation!
1 unit
capsicum
1 unit
courgette
1 unit
brown onion
1 packet
basil pesto
(ContainsMilk, Tree Nuts)1 packet
fusilli pasta
(ContainsGluten)2 clove
garlic
1 bunch
basil
1 packet
pine nuts
(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)1 tin
tomato paste
1 packet
shaved Parmesan cheese
(ContainsMilk)1 bag
baby spinach leaves
1 pinch
chilli flakes
1 tin
chopped tomatoes
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
sugar
20 g
butter
(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum. Thinly slice the courgette into half-moons. Place the capsicum and courgette on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 18-20 minutes. Transfer the roasted veggies to a medium bowl, add the basil pesto and toss to combine.
While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook, 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 with a lid to keep warm.
While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly tear the basil leaves. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to 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 pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine.
Add the salt, sugar and 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, baby spinach leaves and cooked fusilli. Add 1/2 of the basil leaves and stir to combine. TIP: Add another splash of pasta water if the sauce is too thick. Season to taste with salt and pepper.
Divide the roasted vegetable fusilli between bowls. Top with the shaved Parmesan cheese, toasted pine nuts and the remaining basil leaves.