Fusilli in Pesto Rosso Sauce
with roasted vegetables & Grana Padano- Melk (inclusief lactose)
- Cashewnoten
- Ei
- Gluten
- Tarwe
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Ei
- Lupine
- Mosterd
- Soja
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.
Ingredients
½ piece
Red onion
½ piece
Courgette
½ piece
Carrot
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
½
Tomato paste
½ pack
Chopped tomatoes with basil
40 g
Pesto rosso
(Contains: Pinda's, Noten, May contain traces of allergens, Melk (inclusief lactose), Cashewnoten)
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
90 g
Wholewheat fusilli
(Contains: Ei, Lupine, Mosterd, Soja, May contain traces of allergens, Gluten, Tarwe)
Not included in your delivery
100 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
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.
Serve the pasta on plates. Garnish with the Grana Padano and the basil.
