One-Pot Creamy Pumpkin Fusilli
with Parmesan & Parsley
What’s going into the risoni today? A little bit of leek, a heap of roasted pumpkin and a creamy tomato-based sauce. It’s a perfect concoction of flavour, texture and pure yumminess.
We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
1
leek
1 packet
peeled pumpkin pieces
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Aussie Spice Blend
1 sachet
vegetable stock powder
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
2 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Thickly slice leek. • Place peeled pumpkin pieces and leek on a lined oven tray. Add a pinch of salt, a drizzle of olive oil and toss to combine. • Roast until tender, 20-25 minutes.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add diced tomatoes with garlic & onion, Aussie spice blend, vegetable stock powder and the boiling water (2 cups for 2 people / 4 cups for 4 people) and bring to the boil.
• Reduce heat to medium, then add fusilli and cover pan with lid. • Simmer, stirring occasionally, until fusilli is 'al dente', 14-16 minutes. • Remove from heat then stir through cream (see ingredients), pumpkin and leek. Season with a pinch of salt and pepper.
• Divide one-pot creamy pumpkin fusilli between bowls. • Sprinkle with grated parmesan cheese and tear over parsley to serve. Enjoy!