Roasted Vegetable & Pesto Fusilli

Roasted Vegetable & Pesto Fusilli

with Parmesan & Basil

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Add layers of flavour to an easy vegetarian pasta dish by roasting the veggies first and tossing them with basil pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation!

Allergens:MilkTree NutsGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
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

fusilli pasta


1 unit

brown onion

2 clove


1 bunch


1 pinch

chilli flakes

1 tin

chopped tomatoes

1 tin

tomato paste

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

¼ tsp


20 g



1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3380 kJ
Fat29.9 g
of which saturates10.3 g
Carbohydrate102 g
of which sugars26.1 g
Protein25.8 g
Sodium1150 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Bring a large 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 a pinch of salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Transfer the roasted veggies to a medium bowl. Add the basil pesto and toss well 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.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.


While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. 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, baby spinach leaves and cooked fusilli. Tear in 1/2 the basil leaves and stir to combine.

TIP: Add a little more pasta water if the sauce is too thick. Season to taste with salt and pepper. TIP: Toss the pasta, sauce and veggies in the large saucepan if your frying pan isn’t big enough.


Divide the pesto roasted vegetable fusilli between bowls. Top with the grated Parmesan cheese and the remaining basil leaves.