Roasted Eggplant & Fennel Fusilli
with Fetta & Basil
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1
zucchini
1
eggplant
1
red onion
1 punnet
cherry tomatoes
1 sachet
garlic & herb seasoning
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 sachet
fennel seeds
(May be present: Gluten.)
1 box
passata
1 block
fetta cheese
(Contains: Milk;)
1 punnet
basil
Not included in your delivery
olive oil
1 tsp
brown sugar
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
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.
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.
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 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.
Add the fusilli, roasted veggies and butter into the pan. Crumble 1/2 the fetta over the fusilli. Stir to combine.
Divide the roasted eggplant and fennel fusilli between bowls. Crumble over the remaining fetta. Tear over the basil.
