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Creamy Herb Fusilli

Creamy Herb Fusilli

with roasted tomato, butternut squash and hazelnut pesto
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
712 kcal
Protein
: 
21.5g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Sulphites
  • Nuts
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Diced Butternut Squash

160 grams

Fusilli

(Contains: Cereals containing gluten)

6 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

200 grams

Cherry Plum Tomatoes

1 bunch(es)

Chives

1 unit(s)

Onion

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

20 grams

Hazelnuts

(Contains: Nuts)

20 grams

Wild Rocket

12 grams

Basil

75 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

2 tbsp

Olive Oil

¼ tsp

Sugar

1 tbsp

Water

Energy (kJ)2979 kJ
Energy (kcal)712 kcal
Fat32.9 g
of which saturates12.9 g
Carbohydrate69.1 g
of which sugars9.9 g
Dietary Fibre4.8 g
Protein21.5 g
Salt0.5 g
Potassium129.2 mg
Calcium42.6 mg
Iron0.3 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.

Cooking Steps

1

Preheat the oven to 180 degrees. Pop the butternut squash on a tray and drizzle with oil, salt and pepper. Toss to coat, spread out and roast on the top shelf of the oven, 30-35 mins. Meanwhile, cut the tomatoes in half and pop in a small bowl. Peel and grate the garlic (or use a garlic press). Stir into the tomatoes along with the red wine vinegar, sugar (if using), a pinch of salt and pepper and a drizzle of oil. Set aside.

2

Once the butternut squash has been in the oven for 10 mins, remove the tray from the oven. Give the squash a good toss and push it to one side of the tray. Pop the tomatoes on the other side of the tray. Return to the oven to cook for the remaining 20-25 mins, until the squash is golden and tomatoes are beginning to colour and burst. 

3

In the meantime, heat a generous splash of oil in small frying pan over low-medium heat. Halve, peel and thinly slice the onion and add to the pan with a pinch of salt. Slowly cook the onion, stirring occasionally, until soft and beginning to colour, 8-10 mins. While your onion is cooking, make the pesto and pop your kettle on to boil the water to use for the pasta. 

4

Pick the basil leaves from their stalks and finely chop (discard the stalks). Finely chop the chives and the hazelnuts. Zest the lemon and cut in half. In a small bowl, mix together the basil, chives, hazelnuts,  three quarters of the cheese, half the lemon zest, the olive oil and water (see ingredients for amount). Season to taste with a squeeze of lemon juice and a pinch of salt and pepper. 

5

Pour the water from the kettle into a large saucepan. Bring back to the boil and add a pinch of salt. Add the pasta and cook for 9 mins. Once cooked, drain in a colander. Return to the pan (off the heat) and drizzle with a little oil to stop it sticking. In the meantime, pop the rocket leaves into a bowl and drizzle on a little oil and a squeeze of lemon. 

6

Once everything is cooked, stir the hazelnut pesto, onion and creme fraiche into the pasta. Gently mix in the roasted tomatoes, butternut squash and any roasting juices from the pan. Season to taste with salt and a generous amount of pepper as needed. Divide between your plates, sprinkle the remaining cheese over the pasta and enjoy with the rocket leaves served on the side!

Meal right image

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