HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto Roasted Vegetable Fusilli
Pesto Roasted Vegetable Fusilli

Pesto Roasted Vegetable Fusilli

with Rocket-Pear Salad & Parmesan

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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.

Allergens:MilkTree NutsGluten

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 packet

peeled & chopped pumpkin

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 unit

brown onion

2 clove


1 bunch


1 pinch

chilli flakes

1 tin

chopped tomatoes

1 packet

tomato paste

½ packet


1 bag

rocket leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

¼ tsp


1 tsp


20 g



½ tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3741 kJ
Fat36.2 g
of which saturates11.6 g
Carbohydrate107.5 g
of which sugars34 g
Dietary Fibre0 g
Protein27.7 g
Cholesterol0 mg
Sodium1514 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.