Roast Eggplant Ratatouille Risoni
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Roast Eggplant Ratatouille Risoni

Roast Eggplant Ratatouille Risoni

with Double Parmesan & Basil Pesto

Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked risoni in a tomato-based sauce. For added yumminess, top with a dollop of pesto and a flourish of Parmesan cheese.

Tags:
Veggie
Allergens:
Gluten(Wheat)
•Milk
•cashews

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 Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

eggplant

1

capsicum

1

courgette

½

Onion

1 sachet

lemon pepper spice blend

1 packet

Risoni

(Contains Gluten(Wheat); May be present Soy. )

1 packet

tomato paste

1 sachet

Aussie Spice Blend

1 packet

Plant-Based Basil Pesto

(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )

2 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

parsley

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

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Nutrition Values

Energy (kJ)3206 kJ
Calories766 kcal
Fat37.6 g
of which saturates12.8 g
Carbohydrate80.4 g
of which sugars15 g
Dietary Fibre11.4 g
Protein25.6 g
Sodium1219 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Thinly slice capsicum. Cut courgette into bite-sized chunks. Cut brown onion into wedges. • Place veggies on a lined oven tray. Sprinkle lemon pepper spice blend over eggplant, drizzle veggies with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until ‘al dente’, 7-8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain risoni, then return to saucepan. TIP: If your oven tray is crowded, divide between two trays.

3
3

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add tomato paste and Aussie spice blend and cook, until fragrant, 1 minute. • Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), and simmer until thickened, 1-2 minutes. • Add risoni, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.

4
4

• Divide ratatouille risoni between bowls. • Top with roast eggplant and dollop over basil pesto. • Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!