Roast Pumpkin & Capsicum Relish Orecchiette
with Courgette & Feta
Orecchiette is the carb that keeps on giving. This dish is packed with cherry tomatoes and our chargrilled capsicum relish lending richness and flavour to perfectly cooked orecchiette. Let’s top it with roasted veggies and crumbly, creamy feta for a meal that will warm your soul all year round.
We’ve replaced the risoni in this recipe with orecchiette 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
courgette
1 packet
peeled pumpkin pieces
1 sachet
Nan's Special Seasoning
2 clove
garlic
1 packet
Orecchiette
(Contains Gluten(Wheat); May be present Egg, Soy. )
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
baby leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
pinch
chilli flakes
Not included in your delivery
olive oil
2 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Cut courgette into bite-sized chunks. Finely chop garlic. • Place courgette and peeled & chopped pumpkin on the lined oven tray. Sprinkle over Nan's special seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • When the veggies have 10 minutes cook time remaining, add orecchiette to the boiling water and cook until ‘al dente’, 8 minutes. • Drain pasta and set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add tinned cherry tomatoes, vegetable stock powder and the brown sugar and cook until softened, 2-3 minutes.
• Remove pan from heat, add chargrilled capsicum relish and the butter and stir to combine.
• To the saucepan with the sauce, add cooked orecchiette, roasted veggies and baby leaves. Stir to combine, then season to taste.
• Divide capsicum relish and cherry tomato orecchiette between bowls. • Crumble over feta and garnish with a pinch of chilli flakes (if using) to serve. Enjoy!