Mediterranean Roasted Eggplant Fusilli
with Feta
Our meat-free marvels make it easy (and delicious) to mix up your cooking routine whenever you like. Add layers of flavour to fusilli with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich cherry tomato sauce and creamy feta, your finished dish will be transformed into a taste sensation.
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
Ingredients
2 clove
garlic
1
carrot
1
eggplant
1
Brown Onion
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Cut carrot and eggplant into bite-sized chunks. Slice onion into wedges. • Place carrot, eggplant and onion on a lined oven tray. Drizzle generously with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
• Meanwhile, cook fusilli in the boiling water, over high heat, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to 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 veggies have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook garlic, tomato paste and Aussie spice blend until fragrant, 1 minute. • Add cream (see ingredients), vegetable stock powder and reserved pasta water and simmer, stirring, until slightly reduced, 2-3 minutes. • Remove pan from heat, add cooked fusilli, baby spinach leaves and roasted veggies and toss to combine. Season to taste
TIP: Combine the pasta in the saucepan if your frying pan isn't big enough.
• Divide Mediterranean roasted eggplant fusilli between bowls. • Crumble over feta (see ingredients) to serve. Enjoy!