Roast Veggie & Tomato Fusilli
with Herbs & Plant-Based Parmesan- Gluten(Wheat)
- cashews
- May contain traces of allergens
- Soy
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Peanuts
- Traces of Tree Nuts
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!*
Ingredients
1
carrot
1
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
1
olive oil
2 tsp
brown sugar
30 g
plant-based butter
Nutrition Values
Utensils
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.
• Divide roast veggie and tomato fusilli between bowls. • Sprinkle with plant-based grated Parmesan. • Tear over herbs to serve. Enjoy!
