Roast Veggie & Tomato Fusilli
with Plant-Based Basil Pesto & Parsley
We're adding layers of flavour to this easy pasta dish by roasting veggies and tossing them into a rich sauce with plant-based basil pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation.
Due to recent sourcing challenges, we've replaced some ingredients, which may be a little different to what's pictured. Don't worry, your recipe will just be as delicious!
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
carrot
1
Brown Onion
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
3 clove
garlic
1 stalk
celery
1 sachet
Herb & Mushroom Seasoning
1 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
baby spinach leaves
1 packet
Plant-Based Grated Cheese
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
parsley
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into thick half-moons. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 18-20 minutes.
• Meanwhile, cook fusilli in the boiling water, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, finely chop garlic and celery.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, stirring, until softened, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute. • Add tinned cherry tomatoes, vegetable stock powder and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine.
• Add the brown sugar to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove from heat, then stir through roasted veggies, plant-based basil pesto, baby spinach leaves and cooked fusilli. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
• Divide roast veggie and tomato fusilli between bowls. • Tear over parsley to serve. Enjoy!