Easy Pumpkin & Fetta Risoni

Name: Easy Pumpkin & Fetta Risoni with Chilli Pangrattato & Basil Pesto
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 tomato; 1 packet Peeled & Chopped Pumpkin; 1 packet garlic paste; 2 cup water; 1 sachet vegetable stock powder; 1 packet risoni; 1 bag parsley; ½ packet panko breadcrumbs; 1 pinch chilli flakes; ½ lemon; ½ bag kale; 1 packet basil pesto; 1 packet Fetta Cubes

with Chilli Pangrattato & Basil Pesto

Get up to $200 off!

Cosy up to this nourishing pasta dish with flavour-packed basil pesto, fetta and roasted pumpkin. Topped with pangrattato for added crunch, it's super special and sure to satisfy.

The recent wet weather conditions across the East Coast 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!

Tags:

Veggie

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

1 packet

Peeled & Chopped Pumpkin

1 packet

garlic paste

1 sachet

vegetable stock powder

1 packet

risoni

1 bag

parsley

½ packet

panko breadcrumbs

1 pinch

chilli flakes

lemon

½ bag

kale

1 packet

basil pesto

1 packet

Fetta Cubes

Not included in your delivery

olive oil

2 cup

water

Nutritional Values

Energy (kJ)3042 kJ

Fat34.1 g

of which saturates10 g

Carbohydrate75.2 g

of which sugars8.9 g

Protein25.9 g

Sodium1532 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Cut tomato into thick wedges. Tear kale (see ingredients) leaves from stem, then roughly chop leaves. • Place tomato and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 10-15 minutes. • Add kale to the tray, then return to the oven to roast until tender, 10-15 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Cook 1/2 the garlic paste until fragrant, 1 minute. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, 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!

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While risoni is cooking, roughly chop parsley. • In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add remaining garlic paste and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season, then stir through the parsley.

• Cut lemon into wedges. • Gently stir roasted veggies, basil pesto, a squeeze of lemon juice and 1/2 thefetta cubes through the risoni. Season to taste. • Divide pumpkin and fetta risoni between plates. Sprinkle with chilli pangrattato. Crumble over remaining fetta. Serve with any remaining lemon wedges.