Roast Veggie & Tomato Fusilli

Name: Roast Veggie & Tomato Fusilli with Herbs & Plant-Based Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 carrot; 1 Brown Onion; 1 packet fusilli; 1 bag baby spinach leaves; 1 stalk celery; ½ packet tomato paste; 1 tin tinned cherry tomatoes; 1 sachet Herb & Mushroom Seasoning; 2 tsp brown sugar; 30 g plant-based butter; 1 packet Plant-Based Basil Pesto; 1 bag herbs; 3 clove garlic; 1 packet Plant-Based Grated Parmesan

with Herbs & Plant-Based Parmesan

Get up to $175 off

We're adding layers of flavour to this easy pasta dish by roasting veggies and then tossing them into a rich sauce with plant-based basil pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten(Wheat)

•cashews

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

Brown Onion

1 packet

fusilli

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

1 bag

baby spinach leaves

1 stalk

celery

½ packet

tomato paste

1 tin

tinned cherry tomatoes

1 sachet

Herb & Mushroom Seasoning

1 packet

Plant-Based Basil Pesto

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

1 bag

herbs

3 clove

garlic

1 packet

Plant-Based Grated Parmesan

(May be present: Soy, Gluten, Milk, Sesame, Peanuts, Tree Nuts. )

Not included in your delivery

olive oil

2 tsp

brown sugar

30 g

plant-based butter

Nutrition Values

Energy (kJ)3321 kJ

Fat35.1 g

of which saturates11.7 g

Carbohydrate93.7 g

of which sugars19.2 g

Protein19.9 g

Sodium1276 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

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil • Cut carrot into thick half-moons. Cut onion into wedges. • 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, stirring occasionally, 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. Roughly chop baby spinach leaves. Thinly slice 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 tomato paste (see ingredients) and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine.

• Add herb & mushroom seasoning, the brown sugar and plant-based butter to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove from heat, then stir through roasted veggies, plant-based basil pesto, baby spinach leaves and cooked fusilli. Season to taste.

TIP: Add another splash of reserved pasta water if the sauce is too thick.