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Roasted Eggplant & Fennel Fusilli

Roasted Eggplant & Fennel Fusilli

with Fetta & Basil

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Add layers of flavour to fusilli with an array of rainbow veggies roasted in Mediterranean-inspired seasonings. Paired with a rich tomato sauce and aromatic basil leaves, your finished dish will be transformed into a taste sensation.

Tags:Veggie
Allergens:GlutenMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1

zucchini

1

eggplant

1

red onion

1 punnet

cherry tomatoes

1 sachet

garlic & herb seasoning

1 packet

fusilli pasta

(ContainsGluten)

1 sachet

fennel seeds

(May be present Gluten)

1 box

passata

1 block

fetta cheese

(ContainsMilk)

1 punnet

basil

Not included in your delivery

olive oil

1 tsp

brown sugar

30 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3276 kJ
Fat28.2 g
of which saturates16.6 g
Carbohydrate97.9 g
of which sugars24.5 g
Dietary Fiber0 g
Protein26.8 g
Cholesterol0 mg
Sodium1823 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Cut the zucchini into 2cm chunks. Cut the eggplant into 2cm chunks. Slice the red onion into 2cm wedges.

2

Spread the zucchini, eggplant, cherry tomatoes, onion and garlic & herb seasoning onto an oven tray lined with baking paper. Drizzle generously with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

3

While the veggies are roasting, cook the fusilli in the boiling water and cook until ‘al dente’, 11 minutes. Reserve some pasta water (¼ cup for 2 people / ½ cup for 4 people), then drain and return the pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.

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

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic and fennel seeds, until fragrant, 1 minute. Add the passata, vegetable stock, brown sugar and reserved pasta water and cook, until slightly reduced, 2-3 minutes. Season to taste.

TIP: Fennel is strong, use more or less fennel to taste.

5

Add the fusilli, roasted veggies, butter and crumble 1/2 the fetta into the pan. Stir to combine.

6

Divide the eggplant fusilli between bowls. Crumble over the remaining fetta. Tear over the basil.