Roasted Vegetable & Pesto Fusilli
with Parmesan & Pine Nuts
- Milk
- Gluten
- Wheat
- Pine Nut
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Walnut
- Hazelnut
Up the ante on pasta night with this supercharged bowl of flavour. From the veggies, which are roasted and then tossed with basil pesto, to the tomato sauce infused with garlic and chilli, this is destined for greatness.
Ingredients
1 unit
capsicum
1 unit
zucchini
1 tub
basil pesto
(Contains: Milk)
1 packet
fusilli
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 unit
brown onion
2 clove
garlic
1 punnet
basil
1 packet
pine nuts
(Contains: Pine Nut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut)
1 tin
Diced Tomatoes With Garlic & Olive Oil
1 sachet
tomato paste
1 packet
Parmesan cheese
(Contains: Milk)
1 bag
baby spinach leaves
1 pinch
chilli flakes
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum. Thinly slice the zucchini into half-moons. Place the capsicum and zucchini on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until tender, 18-20 minutes. Transfer the roasted veggies to a medium bowl. Add the basil pesto and toss well to combine.
TIP: Spread the veggies across two trays if they don't fit in a single layer!
While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.
While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and roughly tear the basil leaves. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add another drizzle of olive oil, the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil, tomato paste and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine.
Add the salt to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the roasted pesto veggies, baby spinach leaves and cooked fusilli. Tear in 1/2 the basil leaves and stir to combine. Season to taste with salt, sugar and pepper.
TIP: Add a little more pasta water if the sauce is too thick.
Divide the pesto roasted vegetable fusilli between bowls. Top with the shaved Parmesan cheese, roasted pine nuts and the remaining basil leaves.
