Roast Eggplant Ratatouille Risoni
with Parmesan & Basil Pesto
Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked risoni in a tomato-based sauce. For added yumminess, top with a dollop of pesto and a flourish of Parmesan cheese.
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
eggplant
1
capsicum
1
courgette
½
Onion
1 sachet
lemon pepper spice blend
1 packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
tomato paste
1 sachet
Aussie Spice Blend
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. Thinly slice capsicum. Cut courgette into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Sprinkle lemon pepper spice blend over eggplant, drizzle veggies with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook risoni in boiling water until 'al dente, 7-8 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain risoni, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add tomato paste and Aussie spice blend and cook until fragrant, 1 minute. • Add the reserved pasta water and simmer until thickened, 1-2 minutes. • Add cooked risoni, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.
• Divide ratatouille risoni between bowls. • Top with roast eggplant and drizzle over plant-based basil pesto. • Sprinkle with grated Parmesan cheese. Tear over parsley to serve. Enjoy!