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Creamy Garden Fusilli Bliss

Creamy Garden Fusilli Bliss

Ingredients for One

  1. 125 grams fusilli pasta
  2. 50 grams cherry tomatoes
  3. 7.5 grams parsley
  4. 1 zucchini
  5. 1 red capsicum
  6. 1 red onion
  7. 1 tsp vegetable stock powder
  8. 0.5 marinated artichoke hearts
  9. 1 tbsp parmesan cheese
  10. 0.5 tsp Italian herbs
  11. 1 garlic cloves
  12. 65 ml coconut cream
  13. 0.5 tbsp butter - PANTRY ITEM
  14. salt and pepper - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 250 grams fusilli pasta
  2. 100 grams cherry tomatoes
  3. 15 grams parsley
  4. 1 zucchini
  5. 1 red capsicum
  6. 1 red onion
  7. 2 tsp vegetable stock powder
  8. 1 marinated artichoke hearts
  9. 2 tbsp parmesan cheese
  10. 1 tsp Italian herbs
  11. 2 garlic cloves
  12. 130 ml coconut cream
  13. 1 tbsp butter - PANTRY ITEM
  14. salt and pepper - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 500 grams fusilli pasta
  2. 200 grams cherry tomatoes
  3. 30 grams parsley
  4. 1 zucchini
  5. 1 red capsicum
  6. 1 red onion
  7. 4 tsp vegetable stock powder
  8. 2 marinated artichoke hearts
  9. 4 tbsp parmesan cheese
  10. 2 tsp Italian herbs
  11. 4 garlic cloves
  12. 250 ml coconut cream
  13. 2 tbsp butter - PANTRY ITEM
  14. salt and pepper - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 750 grams fusilli pasta
  2. 300 grams cherry tomatoes
  3. 45 grams parsley
  4. 2 zucchini
  5. 2 red capsicum
  6. 2 red onion
  7. 6 tsp vegetable stock powder
  8. 3 marinated artichoke hearts
  9. 6 tbsp parmesan cheese
  10. 3 tsp Italian herbs
  11. 6 garlic cloves
  12. 400 ml coconut cream
  13. 3 tbsp butter - PANTRY ITEM
  14. salt and pepper - PANTRY ITEM
  15. extra virgin olive oil - PANTRY ITEM

Prep:

  1. preheat the oven to 200°C
  2. wash and cut cherry tomatoes into halves
  3. wash and slice zucchini into half-moons
  4. -wash and slice red capsicum
  5. chop artichoke heart
  6. pell and mince garlic
  7. -wash and chop parsley
  8. boil salted water in large pot

Method:

  1. Toss the zucchini, red capsicum, red onion, and tomatoes with olive oil, Italian herbs, salt, and black pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.
  2. Add the fusilli pasta to the boiling water and cook for 10-12 minutes or until al dente. Drain the pasta, reserving some pasta water. Toss the pasta with a little olive oil to prevent sticking.
  3. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the coconut cream and vegetable stock powder. Let it simmer for 2-3 minutes until slightly thickened.
  4. Add the marinated artichoke hearts and chopped parsley. Stir to combine and season with salt and black pepper to taste.
  5. Add the cooked fusilli pasta and roasted vegetables to the skillet with the creamy sauce. Toss everything together until well-coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
  6. Divide the pasta among serving plates or bowls. Garnish with extra parsley and parmesan cheese.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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