Creamy Brie, Bacon & Mushroom Orecchiette
with Parsley, Lemon & Walnut Gremolata
- Walnut
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
Indulge in a bowl of pure comfort with this creamy Brie, bacon and mushroom orecchiette. Rich, velvety Brie melts into a luscious sauce that coats the pasta and earthy mushrooms beautifully. It's topped with a vibrant parsley, lemon and walnut gremolata to cut through the richness and add a delightful, zesty crunch.
Ingredients
1
Garlic
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
1 packet
Parsley
1
Lemon
1
Double Cream Brie
(Contains: Milk)
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Sliced Mushrooms
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Baby Spinach Leaves
90 g
Diced Bacon
(May be present: Soy, Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Finely chop garlic. Roughly chop walnuts and parsley.
• Zest lemon to get a pinch, then slice into wedges.
• Cut double cream Brie into bite-sized chunks.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook orecchiette over high heat, until ‘al dente’, 11 minutes.
• Reserve pasta water (see ingredients). Drain orecchiette, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon and sliced mushrooms until browned and softened, 6-8 minutes.
• In the last minute, add herb & mushroom seasoning and garlic. Cook, stirring until fragrant, 1 minute.
• Reduce heat to medium, then add light cooking cream, chopped Brie and the reserved pasta water, stirring, until cheese has slightly melted, 4-5 minutes.
• Remove from heat, then add cooked orecchiette and baby spinach leaves, stirring, until wilted and combined. Season to taste with salt and pepper.
TIP: Add a splash more water if the sauce looks dry.
• In a small bowl, combine lemon zest, parsley, walnuts and a good squeeze of lemon juice. Season to taste with pepper.
• Divide creamy Brie, bacon and mushroom orecchiette between bowls.
• Top with parsley, lemon and walnut gremolata.
• Serve with any remaining lemon wedges. Enjoy!
