Bacon & Roasted Eggplant Fusilli
with Crumbly Cheese & Basil
Add layers of flavour to fusilli with bacon and an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.
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
Ingredients
1
eggplant
1
onion
1 sachet
Garlic & Herb Seasoning
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
½ packet
tomato paste
1 tin
tinned cherry tomatoes
1 bag
baby spinach leaves
½ packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 bag
basil
2 clove
garlic
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Cut the eggplant into small chunks. Slice the red onion into wedges.
Place the eggplant, onion and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 5-6 minutes. Add the garlic and tomato paste (see ingredients) and cook until fragrant, 1 minute.
Add the tinned cherry tomatoes, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Add the cooked fusilli, roasted veggies, baby spinach leaves and the butter. Stir to combine. Season to taste.
Divide the Mediterranean bacon and roasted eggplant fusilli between bowls. Crumble over the cheese. Tear over the basil to serve.