Mediterranean Tomato & Oregano Fusilli

Name: Mediterranean Tomato & Oregano Fusilli with Red Pesto, Green Olives & Fetta
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 olive oil; 3 clove garlic; 1 packet green olives; 1 bag silverbeet; 1 packet soffritto mix; 1 sachet dried oregano; 1 box passata; 2 tsp brown sugar; 1 sachet vegetable stock powder; 1 packet red pesto; 1 packet Fetta Cubes; 1 packet flaked almonds; 20 g butter; 1 packet fusilli

with Red Pesto, Green Olives & Fetta

Up to 180$ + Free Treats / Extras for Life

Bring the Italian restaurant vibes to the table with this delightful pasta dish. Whip up a rich herbed tomato sauce for the fusilli, top with creamy fetta and dinner is done!

Unfortunately, this week's gnocchi was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious!

Tags:

Veggie

Allergens:

Milk

•Almond

•Gluten

•Wheat

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

3 clove

garlic

1 packet

green olives

1 bag

silverbeet

1 packet

soffritto mix

1 sachet

dried oregano

1 box

passata

1 sachet

vegetable stock powder

1 packet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Cashew, Walnut, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Pine Nut, Pecan, Pistachio.)

1 packet

fusilli

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

Not included in your delivery

olive oil

2 tsp

brown sugar

20 g

butter

(Contains: Milk;)

Nutritional Values

per serving

Energy (kJ)3246 kJ

Fat31.4 g

of which saturates10.6 g

Carbohydrate88.9 g

of which sugars16 g

Protein20.6 g

Sodium1573 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

• Boil a full kettle. Pour boiled water into a large saucepan over a high heat with a pinch of salt. • Add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking.

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

• Finely chop or crush garlic. • Roughly chop green olives. • Roughly chop silverbeet.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring, until softened, 3-4 minutes. Add garlic and dried oregano and cook, stirring, until fragrant, 2 minutes. • Add passata, brown sugar, vegetable stock powder and reserved pasta water. Simmer until thickened slightly, 2-3 minutes. Stir through olives, silverbeet and red pesto and cook, until silverbeet has wilted, 1-2 minutes. • Remove from heat. Add butter and cooked fusilli. Toss to coat, then season.