Plant-Based Pesto, Veggie & Tomato Fusilli
with Baby Leaves & 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 pan and develop lightly charred edges, transforming your finished dish into a taste sensation.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but 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
carrot
½
Onion
1
courgette
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
3 clove
garlic
1 stalk
celery
1 sachet
Herb & Mushroom Seasoning
1 tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
baby leaves
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. Cut courgette into half-moons. • 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, over high heat, 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 crushed & sieved tomatoes, vegetable stock powder and some of the reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people). Stir to combine.
• Add the brown sugar to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir through roasted veggies, plant-based butter, plant-based basil pesto, baby leaves and cooked fusilli. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
• Divide plant-based pesto, roast veggie and tomato fusilli between plates. • Tear over parsley to serve. Enjoy