Plant-Based Pesto, Veggie & Tomato Fusilli
with Baby Leaves & Parsley- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Plant-Based Basil Pesto
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Carrot
1
Courgette
1 tin
Diced Tomatoes with Garlic & Onion
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. Cut courgette into half moons. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 18-20 minutes.
• Meanwhile, cook fusilli in the boiling water, over high heat, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli 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 garlic and celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, stirring, until softened, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute. • Add chopped tomatoes, vegetable stock powder and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine.
• Add the brown sugar to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, plant-based butter, plant-based basil pesto, baby leaves and cooked fusilli. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
• Divide plant-based pesto, roast veggie and tomato fusilli between plates. • Tear over parsley to serve. Enjoy!
