Easy Roast Pumpkin & Pesto Risoni

Name: Easy Roast Pumpkin & Pesto Risoni with Fetta & Garlic Pangrattato
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 capsicum; 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; 1 bag baby spinach leaves; 1 packet basil pesto; 1 packet Fetta Cubes

with Fetta & Garlic Pangrattato

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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.

This recipe is under 650kcal per serving.

Tags:

Veggie

•Calorie Smart

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

capsicum

1 packet

Peeled & Chopped Pumpkin

1 packet

garlic paste

1 sachet

vegetable stock powder

1 packet

risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 bag

parsley

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 pinch

chilli flakes

lemon

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

Nutritional Values

per serving

Energy (kJ)2522 kJ

Fat20.2 g

of which saturates8.2 g

Carbohydrate75 g

of which sugars11.1 g

Protein24.9 g

Sodium1434 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into bite-sized chunks. Place capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Spread in a single layer and roast until tender, 20-25 minutes.

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a mediumhigh heat. • Add 1/2 the garlic paste and cook 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!

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

• Gently stir roasted veggies, baby spinach leaves, basil pesto, a squeeze of lemon juice and 1/2 the fetta cubes through the risoni. Season. • Divide roast pumpkin risoni between bowls. Sprinkle with garlic pangrattato and crumble over the remaining fetta cubes. Serve with any remaining lemon wedges.