Roast Eggplant Ratatouille Risoni
with Parmesan & Plant-Based 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 plant-based pesto and a sprinkle of Parmesan cheese.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Eggplant
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 sachet
Garlic & Herb Seasoning
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs)
1
Carrot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
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 carrot (see ingredients). Cut courgette into bite-sized chunks.
• Cut brown onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle garlic & herb seasoning 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 some 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 classic roast seasoning and cook until fragrant, 1 minute.
• Add the reserved pasta water, then simmer until thickened, 1-2 minutes.
• Add cooked risoni, the roasted carrot, courgette and onion, the butter and brown sugar, then stir to combine. Season to taste with salt and pepper.
• Divide ratatouille risoni between bowls.
• Top with roast eggplant and dollop over plant-based basil pesto.
• Sprinkle over grated Parmesan cheese to serve. Enjoy!
