Spanish Prawn & Roast Veggie Fusilli
with Fetta & Olives
- Crustaceans
- Milk
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
Prawns and roast capsicum are the key players in the red sauce for tonight's pasta. Together they offer a 'just right' ratio of umami and sweet flavours, which the fusilli slurps up wonderfully. Make it even better with some crumbled fetta and dinner is served!
Ingredients
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Capsicum
1 packet
Fetta Cubes
(Contains: Milk)
1
Fusilli
(Contains: Wheat, Gluten May be present: Soy, Sesame)
1 sachet
Garlic & Herb Seasoning
2
Garlic
2 packet
Passata
1
Red Onion
1 packet
Tomato Paste
1
Zucchini
1 packet
Kalamata Olives
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop capsicum. Slice red onion into thick wedges. Slice zucchini into half-moons. • Place capsicum, onion and zucchini on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Help with sprinkling over the seasoning!
• Meanwhile, cook fusilli in the boiling water until 'al dente', 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the roast veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic and tomato paste and cook until fragrant, 1 minute
• Add passata, the brown sugar, the butter and reserved pasta water to the frying pan. Cook until slightly reduced, 2-3 minutes. • Add cooked pasta and roasted veggies. Stir to combine. Season to taste.
• Divide Spanish prawn and roast veggie fusilli between bowls. • Crumble over fetta cubes to serve. Enjoy! Little cooks: Add the finishing touch by crumbling over the fetta cubes.
