Share-Style Spiced Plant-Based Chick'n & Pesto Fusilli
with Charred Veggies & Flaked Almonds
- Milk
- Cashew
- Gluten
- Soy
- Wheat
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Create your perfect pasta bowl for dinner tonight with Aussie spiced plant-based crumbed chicken, charred veg and all your favourite toppings – like basil pesto, Parmesan cheese and flaked almonds. Fresh, customisable and full of flavour! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Capsicum
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1
Fusilli
(Contains: Gluten, Wheat May be present: Soy, Sesame)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Aussie Spice Blend
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice capsicum into strips. Thinly slice zucchini into strips lengthways. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, turning to coat.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in boiling water over high heat until ‘al dente’, 11 minutes. • Drain penne, then return to saucepan.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, turning until tender, 2-4 minutes each side. Season and transfer to a plate. Cover to keep warm. • Return frying pan to high heat with a drizzle of olive oil. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Season and transfer to a plate. Cover to keep warm.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken with a pinch of Aussie spice blend until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• To saucepan with pasta, add basil pesto, a drizzle of balsamic vinegar and olive oil, tossing to coat. Season to taste.
• Bring everything to the table. • Build your own plate with plant-based chick'n, pesto fusilli, zucchini ribbons, charred capsicum, Parmesan cheese and flaked almonds. • If you've selected an add on bundle, serve with mustardy apple and cos walnut salad. Enjoy!
