Fusilli in Pesto Rosso Sauce

Name: Fusilli in Pesto Rosso Sauce with roasted vegetables & Grana Padano
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Red onion; 1 piece Courgette; 1 piece Carrot; 1 sachet(s) Sicilian-style herb mix; 1 piece Garlic; 10 g Fresh basil; 1 Tomato paste; 1 pack Chopped tomatoes with basil; 80 g Pesto rosso; 40 g Grana Padano flakes DOP; 180 g Wholewheat fusilli; 200 milliliters Low sodium vegetable stock; 2 tablespoon Olive oil; to taste Salt and pepper

with roasted vegetables & Grana Padano

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Frying your tomato paste in some oil for a few minutes until fragrant, then adding your other sauce ingredients will intensify the tomato flavour and cook out some of the bitterness.

Tags:

Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Ei

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Red onion

½ piece

Courgette

½ piece

Carrot

½ sachet(s)

Sicilian-style herb mix

½ piece

Garlic

5 g

Fresh basil

(May be present: Selderij)

Tomato paste

½ pack

Chopped tomatoes with basil

40 g

Pesto rosso

(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

90 g

Wholewheat fusilli

(Contains: Gluten, Tarwe May be present: Ei, Lupine, Mosterd, Soja)

Not included in your delivery

100 milliliters

Low sodium vegetable stock

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3773 kJ

Calories902 kcal

Fat45 g

Saturated Fat8.6 g

Carbohydrate94.4 g

Sugar29.9 g

Dietary Fiber19.9 g

Protein27.3 g

Salt3.4 g

Potassium316.3 mg

Calcium67 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan

•Baking Sheet with Baking Paper

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 220°C. Boil plenty of salted water in a pot or saucepan for the pasta. Slice the onion into half rings. Cut the carrot and courgette into crescents. Transfer all three to a bowl along with the Sicilian herbs. Drizzle with olive oil and season with salt and pepper, then toss well to coat.

Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 12 - 15 minutes. Boil the pasta for 10 - 12 minutes (see Tip). Reserve some of the pasta water, then drain and set aside.

Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the pasta but then just serve two thirds. You can use the rest another time.

Crush or mince the garlic and chop the basil into ribbons.

Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic with the tomato paste for 1 minute, then add the chopped tomatoes and 30ml pasta water per person.

Prepare the stock and then add it to the sauce. Mix well to combine, then lower the heat and allow to reduce for 5 - 6 minutes. Stir in the pesto rosso, roasted vegetables and pasta.