Warm Pesto, Chorizo & Veggie Risoni Salad
with Plant-Based Parmesan & Toasted Almonds
Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With chorizo, baby spinach and pumpkin, this dinner filled with goodness gets the welcome addition of plant-based parmesan and basil pesto to really raise the flavour stakes.
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
onion
2
tomato
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 bag
parsley
1
white turnip
2 clove
garlic
¾ packet
Risoni
(Contains Gluten(Wheat); May be present Soy. )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Grated Parmesan
(May be present Gluten, Peanut, Milk, Sesame, Soy, Tree Nuts. )
1 packet
Mild Chorizo
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.75 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Slice the red onion and tomato into wedges. Cut the white turnip into bite-sized chunks. Place the peeled & chopped pumpkin, onion, tomato and turnip on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, roughly chop the baby spinach leaves. Finely chop the garlic. Roughly chop the chorizo.
In a large saucepan, melt the plant-based butter with a dash of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and risoni (see ingredients), then season with salt. Bring to the boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
While the risoni is cooking, heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo, tossing, until browned, 4-5 minutes.
Gently stir the roasted veggies, chorizo, baby spinach, plant-based basil pesto, a drizzle of white wine vinegar and 1/2 the plant-based grated Parmesan through the cooked risoni. Season to taste.
Roughly chop the parsley leaves. Divide the warm pesto, chorizo and roast veggie risoni salad between bowls. Garnish with the parsley, toasted almonds and remaining Parmesan to serve.