Baked Brie & Loaded Veggie Pasta

Name: Baked Brie & Loaded Veggie Pasta with Tomato & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Double Cream Brie; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 packet Sliced Mushrooms; 1 Brown Onion; 1 packet Penne; 1 Tomato; 1 sachet Herb & Mushroom Seasoning; 1 drizzle olive oil

with Tomato & Parmesan Cheese

Get up to $230 off

Sit back and watch how this double cheese (Brie and Parmesan to be precise) veggie pasta bake, crisps up to golden perfection in the oven. You'll want to eat it straight out of the baking dish. Dinner done in a flash!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Double Cream Brie

(Contains: Milk;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 packet

Sliced Mushrooms

1

Brown Onion

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy.)

1

Tomato

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories658 kcal

Energy (kJ)2750 kJ

Fat43.6 g

of which saturates25.6 g

Carbohydrate76.6 g

of which sugars11.8 g

Dietary Fibre7.3 g

Protein31.8 g

Sodium1180 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

1

• Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’,
12 minutes.
• Reserve pasta water(see ingredients). Drain
penne, then return to saucepan with a drizzle of
olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.

2

• Meanwhile, preheat grill to high.
• Roughly chop tomato.
• Finely chop brown onion (see ingredients)
and garlic.

3

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook sliced mushrooms and onion, until browned
and softened, 6-8 minutes.
• Add herb & mushroom seasoning and garlic and
cook until fragrant, 1 minute.

4

• Reduce heat to medium, then stir in light cooking
cream, the reserved pasta water and stock
concentrate. Simmer until slightly thickened,
1-2 minutes.
• Stir through cooked penne, baby spinach leaves
and Parmesan cheese until wilted and combined,
1 minute. Season with pepper.

5

• Transfer pasta to a baking dish.
• Tear over double cream Brie and evenly top
with tomato.
• Grill until cheese is slightly melted and gooey,
5-8 minutes.

TIP: Grills cook fast, so keep an eye on the pasta!