Mushroom Angel Hair Pasta
with Basil-Walnut Pesto
Prepare to feel angelic from the very first bite of this sumptuous pasta. It comes alive with help from its rich walnut and basil pesto.
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.
Ingredients
1 bunch
basil
1 clove
garlic
1 unit
brown onion
1 block
Parmesan cheese
(Contains Milk;)
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 punnet
mushrooms
⅓ packet
Capellini Pasta
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
salt
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Place the walnuts in a plastic bag and use a rolling pin or meat mallet to crush into a fine crumb. Pick and finely chop the basil leaves. Peel and crush the garlic. Finely grate the Parmesan cheese. Finely slice the brown onion. Finely slice the mushrooms.
In a medium bowl, add the crushed walnuts, the basil, the garlic, 1/2 of the Parmesan cheese and the salt (use suggested amount). Slowly add the olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine. Season to taste with a pinch of pepper and set aside. TIP: If you have a food processor, use it to combine the ingredients into a smoother pesto.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and the mushrooms and cook for 4-5 minutes, or until softened. Add the balsamic vinegar and the baby spinach leaves and cook for 1-2 minutes, or until the spinach has wilted. Remove from the heat.
While the mushrooms are cooking, add the capellini pasta (use suggested amount) to the large saucepan of boiling water. Cook for 4 minutes, or until ‘al dente’. TIP: 'Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Note: Be sure to use the suggested amount of pasta to ensure your dish is balanced, just the way we planned it! Drain and set aside
Add the capellini pasta and the basil-walnut pesto to the pan with the mushrooms and onion. Toss well to coat the pasta in the pesto.
Divide the mushroom angel hair pasta between bowls and top with the remaining Parmesan.
