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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 Fibre0 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
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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. Cut the zucchini into 2cm chunks. Cut the eggplant into 2cm chunks. Slice the red onion into 2cm wedges.

2

Spread the zucchini, eggplant, onion, cherry tomatoes and garlic & herb seasoning on 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 pot, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste.

TIP: Fennel is a strong flavour, use less if you're not a fan.

5

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

6

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