Easy Roast Pumpkin & Pesto Risoni
with Fetta & Garlic Pangrattato
Cosy up to this nourishing pasta dish with flavour-packed basil pesto, fetta and roasted pumpkin. Topped with pangrattato for added crunch, it's super special and sure to satisfy.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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.
Ingredients
1
capsicum
1 packet
Peeled & Chopped Pumpkin
1 packet
garlic paste
1 sachet
vegetable stock powder
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
parsley
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 pinch
chilli flakes
½
lemon
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into bite-sized chunks. Place capsicum and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Spread in a single layer and roast until tender, 20-25 minutes.
• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a mediumhigh heat. • Add 1/2 the garlic paste and cook until fragrant, 1 minute. • Add the water, vegetable stock powder and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is 'al dente' and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
• While risoni is cooking, roughly chop parsley. • In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add a pinch of chilli flakes (if using) and remaining garlic paste and cook until fragrant, 1 minute. Season and stir through the parsley. Set aside. • Cut the lemon into wedges.
• Gently stir roasted veggies, baby spinach leaves, basil pesto, a squeeze of lemon juice and 1/2 the fetta cubes through the risoni. Season. • Divide roast pumpkin risoni between bowls. Sprinkle with garlic pangrattato and crumble over the remaining fetta cubes. Serve with any remaining lemon wedges.