Roasted Eggplant & Fennel Fusilli
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Eggplant & Fennel Fusilli

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.

Tags:
Veggie
Allergens:
Gluten
Wheat
Milk

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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: Egg, 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

sideBannerName

Nutritional Values

per serving
Calories0 kcal
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

Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan

Instructions

Get prepped
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.

Roast the veggies
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.

Cook the fusilli
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.

Make the sauce
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.

Bring it all together
5

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

Serve up
6

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