Plant-Based Pesto & Roast Veggie Risoni
with Plant-Based Parmesan & Toasted Almonds
Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With baby spinach and pumpkin, this dinner filled with goodness gets the welcome addition of plant-based Parmesan and basil pesto to really raise the flavour stakes.
Due to recent sourcing challenges, we’ve replaced flaked almonds with silvered almonds, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
onion
2
tomato
1
carrot
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 bag
parsley
2 clove
garlic
¾ packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
Not included in your delivery
olive oil
20 g
plant-based butter
1.75 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the red onion and tomato into wedges. Cut the carrot into bite-sized chunks. Place the peeled & chopped pumpkin, onion, tomato and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. 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, roughly chop the baby spinach leaves. Finely chop the garlic.
In a large saucepan, melt the plant-based butter with a dash of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and risoni (see ingredients), then season with salt. Bring to the boil, then reduce the heat to medium and simmer, uncovered, stirring occasionally, until the risoni is 'al-dente' and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
While the risoni is cooking, heat a medium frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
Gently stir the roasted veggies, baby spinach, plant-based basil pesto, a drizzle of white wine vinegar and 1/2 the plant-based grated parmesan through the cooked risoni. Season to taste.
Roughly chop the parsley leaves. Divide the warm pesto and roast veggie risoni between bowls. Garnish with the parsley, toasted almonds and remaining parmesan to serve.