Basil Pesto & Roast Pumpkin Risoni
with Chilli Pangrattato & Feta Cheese
Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With pumpkin and courgette, this dinner filled with goodness gets the welcome addition of feta cheese and basil pesto to really raise the flavour stakes.
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
courgette
1 packet
peeled pumpkin pieces
3 clove
garlic
1 packet
baby leaves
1 packet
parsley
1 sachet
vegetable stock powder
1 sachet
Garlic & Herb Seasoning
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
pinch
Chili Flakes
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
2 cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice courgette into half-moons. • Place peeled pumpkin pieces and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 12-15 minutes. • Meanwhile, finely chop garlic. Roughly chop baby leaves and parsley.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Add the water, vegetable stock powder, garlic & herb seasoning and risoni, then bring to the boil. • Reduce heat to medium and simmer, stirring occasionally, until water is absorbed and risoni is 'al dente', 13-15 minutes.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic, then cook until fragrant, 1 minute. Season, then stir through parsley. Transfer to a bowl. • When the risoni is cooked, gently stir through roasted veggies, baby leaves, plant-based basil pesto, a drizzle of white wine vinegar and half the cow's feta cheese (see ingredients). Season to taste.
• Divide basil pesto and roast pumpkin risoni between bowls. • Top with chilli pangrattato. • Crumble over remaining feta cheese to serve. Enjoy!