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.
Always refer to the product label for the most accurate ingredient and allergen information.
garlic & herb seasoning
fennel seeds(May be present Gluten)
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.
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.
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.
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.
Add the fusilli, roasted veggies, butter and crumble 1/2 the fetta into the pan. Stir to combine.
Divide the eggplant fusilli between bowls. Crumble over the remaining fetta. Tear over the basil.