Roasted Veggie, Chicken & Tomato Fusilli
withPlant-Based Cheese & Parsley
We're adding layers of flavour to this easy pasta dish by roasting veggies and adding chicken, then 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.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly 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
carrot
3 clove
garlic
1 bag
baby spinach leaves
½ packet
tomato paste
1 sachet
Herb & Mushroom Seasoning
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 bag
parsley
1 packet
chicken breast
1
Brown Onion
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1
courgette
1 tin
tinned cherry tomatoes
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. )
Not included in your delivery
1
olive oil
1 tsp
brown sugar
30 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 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. Roughly chop courgette and baby spinach leaves. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and courgette, tossing occasionally, until browned and cooked through, 4-5 minutes. • Add garlic and tomato paste (see ingredients) and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine.
• Add herb & mushroom seasoning, the brown sugar and plant-based butter 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 and cooked fusilli. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
• Divide roast veggie, chicken and tomato fusilli between bowls. • Sprinkle with plant-based grated cheese. • Tear over parsley to serve. Enjoy!