Plant-Based Basil Pesto & Pumpkin Fettuccine
with Chilli-Garlic Pangrattato & Rocket Salad
Who let the kitchen fairy in last night because they’ve worked their magic and summoned a bowl of golden fettuccine pasta. The roasted pumpkin in a creamy sauce and the fresh basil pesto will enchant you, so go on have a bite and fall under its spell.
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 packet
peeled pumpkin pieces
1 packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
3 clove
garlic
1 bag
Silverbeet
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
flaked almonds
(Contains Almond; )
pinch
chilli flakes
1 sachet
Aussie Spice Blend
½ bottle
Plant-Based Cream
(Contains Soy; )
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
Rocket leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. Boil the kettle. • Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 15-20 minutes.
• Half-fill a large saucepan with boiling water and a generous pinch of salt. Cook fettuccine in boiling water, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fettuccine, then return to saucepan. • Meanwhile, finely chop garlic. Roughly chop silverbeet. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), flaked almonds, half the garlic and a pinch of chilli flakes (if using), stirring, until golden brown, 3-5 minutes. Transfer to a bowl and season to taste. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook Aussie spice blend and remaining garlic until fragrant, 1 minute. • Add plant-based cream (see ingredients), silverbeet, vegetable stock powder and reserved pasta water, then simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine, roasted pumpkin and plant-based basil pesto and stir to combine. Season to taste.
• In a medium bowl, combine rocket leaves and a drizzle of vinegar and olive oil. Season to taste. • Divide basil pesto and pumpkin fettuccine between bowls. • Garnish with chilli-garlic pangrattato. Serve with rocket salad. Enjoy!