Pesto & Porcini Mushroom Fusilli

Name: Pesto & Porcini Mushroom Fusilli with Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet dried porcini mushrooms; 1 capsicum; 1 bag yellow squash; 1 sachet basil pesto; 1 packet fusilli; 1 brown onion; 2 clove garlic; 1 box Diced Tomatoes With Garlic & Olive Oil; 1 sachet tomato paste; ¼ tsp salt; 1 bag baby spinach leaves; 1 packet Parmesan cheese; 1 pinch chilli flakes

with Parmesan

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Up the ante on pasta night with this supercharged bowl of flavour. From the veggies, which are roasted and then tossed with basil pesto, to the tomato sauce infused with garlic and chilli, this is destined for greatness.

Unfortunately, this week's yellow squash were in short supply. Some customers will receive eggplant instead of yellow squash. Don't worry, the recipe will be just as delicious!

Tags:

Veggie

•Calorie Smart

Allergens:

Milk

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

dried porcini mushrooms

capsicum

1 bag

yellow squash

1 sachet

basil pesto

(Contains: Milk;)

1 packet

fusilli

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

brown onion

2 clove

garlic

1 box

Diced Tomatoes With Garlic & Olive Oil

1 sachet

tomato paste

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

1 pinch

chilli flakes

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)2688 kJ

Fat14.9 g

of which saturates4.7 g

Carbohydrate92.1 g

of which sugars23.4 g

Protein26.9 g

Sodium935 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/2 cup for 2 people / 1 cup for 4 people) and the dried porcini mushrooms. Set aside. Thinly slice the capsicum. Cut the squash into 2cm chunks. Place the capsicum and squash on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 18-20 minutes. Alternative Step 1 if you've received eggplant: Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/2 cup for 2 people / 1 cup for 4 people) and the dried porcini mushrooms. Set aside. Thinly slice the capsicum. Cut the eggplant into 2cm chunks. Place the capsicum and eggplant on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the veggies are roasting, cook the fusilli in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Drain the pasta and return 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 the brown onion. Finely chop the garlic. Drain the porcini mushrooms, reserving the soaking liquid, and roughly chop.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion and garlic, stirring, until softened, 3-4 minutes. Add the porcini mushrooms, diced tomatoes with garlic & olive oil, tomato paste and a pinch of chilli flakes (if using) and stir to combine.

Add the salt to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the basil pesto, roasted veggies, baby spinach leaves and cooked fusilli. Season to taste. TIP: Add some porcini liquid if the sauce is too thick.