Pumpkin and Sage Girasoli in Veggie 'Nduja Sauce
with Charred Courgette and Rocket
- Egg
- Milk
- Wheat
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Fish
- Cashew nuts
- Crustaceans
- Hazelnuts
- Soya
- Molluscs
- Nuts
- Walnuts
- Mustard
- Pistachio nuts
- Almonds
Featuring a hot, umami blend of Calabrian chillies and peppers, this 'Nduja is completely meat-free but with all the same flavour. It pairs perfectly with the creamy filling of our pumpkin and sage girasoli, so named as it looks like a sunflower!
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
20 grams
Vegan ‘Nduja
300 grams
Pumpkin and Sage Girasoli
(Contains: Egg, Milk, Wheat, Cereals containing gluten May contain traces of: Fish, Cashew nuts, Crustaceans, Hazelnuts, Soya, Celery, Molluscs, Nuts, Walnuts, Mustard, Pistachio nuts, Almonds)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
a) Boil a full kettle.
b) Trim the courgette and slice into 1cm thick rounds.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) When hot, add the courgette and cook until charred, 3-4 mins each side.
a) While the courgette is cooking, peel and grate the garlic (or use a garlic press).
b) Once the courgette is cooked, season with salt and pepper, then transfer to a bowl.
a) Add a drizzle more oil to the (now empty) frying pan and pop on medium-high heat. Add the garlic and fry for 30 secs.
b) Stir in the passata, veg stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, then lower the heat and simmer the sauce until thickened slightly, 3-4 mins.
a) Meanwhile, pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.
b) Add the girasoli and cook until tender, 3-5 mins.
c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop them sticking together.
a) Once your sauce has thickened, stir in the Italian style cheese.
b) Remove from the heat.
c) Taste and season with more salt, pepper and sugar to taste.
a) Gently stir the cooked pasta and courgette into the sauce and share between your serving bowls.
b) Top with the rocket and drizzle some olive oil over the leaves to finish.
