Roast Pumpkin & Capsicum Relish Orecchiette
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Roast Pumpkin & Capsicum Relish Orecchiette

Roast Pumpkin & Capsicum Relish Orecchiette

with Courgette & Feta

Orecchiette is the carb that keeps on giving. This dish is packed with cherry tomatoes and our chargrilled capsicum relish lending richness and flavour to perfectly cooked orecchiette. Let’s top it with roasted veggies and crumbly, creamy feta for a meal that will warm your soul all year round.

We’ve replaced the risoni in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Climate Superstar
Allergens:
Sulphites
Milk

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

courgette

1 packet

peeled pumpkin pieces

1 sachet

Nan's Special Seasoning

2 clove

garlic

1 packet

Orecchiette

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

baby leaves

½ packet

Cow's Milk Feta

(Contains Milk; May be present Cashew, Pine Nut. )

pinch

chilli flakes

Not included in your delivery

olive oil

2 tsp

brown sugar

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3544 kJ
Fat35.3 g
of which saturates18.8 g
Carbohydrate93.4 g
of which sugars21.7 g
Dietary Fibre9.5 g
Protein32.4 g
Sodium2369 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 Paper
Baking Tray
Large Pan
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Cut courgette into bite-sized chunks. Finely chop garlic. • Place courgette and peeled & chopped pumpkin on the lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • When the veggies have 10 minutes cook time remaining, add orecchiette to the boiling water and cook until ‘al dente’, 8 minutes. • Drain pasta and set aside.

3
3

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add tinned cherry tomatoes, vegetable stock powder and the brown sugar and cook until softened, 2-3 minutes.

4
4

• Remove pan from heat, add chargrilled capsicum relish and the butter and stir to combine.

5
5

• To the saucepan with the sauce, add cooked orecchiette, roasted veggies and baby leaves. Stir to combine, then season to taste.

6
6

• Divide capsicum relish and cherry tomato orecchiette between bowls. • Crumble over feta and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!