Pesto & Porcini Mushroom Fusilli
with Parmesan
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.
Unfortunately, this week's yellow squash were in short supply. Some customers will receive eggplant instead of yellow squash. Don't worry, the recipe will be just as delicious!
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 packet
dried porcini mushrooms
1
capsicum
1 bag
yellow squash
1 sachet
basil pesto
(Contains Milk;)
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
brown onion
2 clove
garlic
1 box
Diced Tomatoes With Garlic & Olive Oil
1 sachet
tomato paste
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/2 cup for 2 people / 1 cup for 4 people) and the dried porcini mushrooms. Set aside. Thinly slice the capsicum. Cut the squash into 2cm chunks. Place the capsicum and squash on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 18-20 minutes. Alternative Step 1 if you've received eggplant: Preheat the oven to 220°C/200°C fan-forced. Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (1/2 cup for 2 people / 1 cup for 4 people) and the dried porcini mushrooms. Set aside. Thinly slice the capsicum. Cut the eggplant into 2cm chunks. Place the capsicum and eggplant on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the veggies are roasting, cook the fusilli in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente’ pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the brown onion. Finely chop the garlic. Drain the porcini mushrooms, reserving the soaking liquid, and roughly chop.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion and garlic, stirring, until softened, 3-4 minutes. Add the porcini mushrooms, diced tomatoes with garlic & olive oil, tomato paste and a pinch of chilli flakes (if using) 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 basil pesto, roasted veggies, baby spinach leaves and cooked fusilli. Season to taste. TIP: Add some porcini liquid if the sauce is too thick.
Divide the pesto and porcini mushroom fusilli between bowls. Top with the shaved Parmesan cheese.