Roast Eggplant Ratatouille Risoni
with Parmesan & Plant-Based Basil Pesto
- Milk
- cashews
- Gluten(Wheat)
- May contain traces of allergens
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Soy
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.
Ingredients
1
Eggplant
1
Capsicum
1
Courgette
1
Red Onion
1 packet
Tomato Paste
1 sachet
Classic Roast Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: cashews, May contain traces of allergens, Eggs, Gluten, Fish, Milk, Sesame, Soy; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Parsley
1 sachet
Lemon Pepper Seasoning
1 packet
Risoni
(Contains: Gluten(Wheat), Soy, May contain traces of allergens, Eggs; )
Not included in your delivery
1 drizzle
olive oil
butter
(Contains: Milk; )
brown sugar
Nutrition Values
Cooking Steps
• 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.
• 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.
• 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.
• Divide ratatouille risoni between bowls. • Top with roast eggplant and dollop over plant-based basil pesto. • Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!
