One-Pot Garlic-Mushroom Fusilli
with Pear Salad- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. You can never really go wrong with little fusilli, especially when it is paired with some tasty ingredients, such as mushrooms, onion, garlic and Parmesan! *Unfortunately, this week’s orecchiette was in short supply, so some customers will receive fusilli instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
brown onion
2 clove
garlic
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 sachet
chicken-style stock powder
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
pear
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
1.75 cup
boiling water
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. Finely chop brown onion and garlic. • Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and onion, stirring occasionally, until just softened, 6-8 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• Add light cooking cream, boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and fusilli. • Stir to combine and bring to boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 11 minutes. • Stir through shaved Parmesan cheese. Season to taste with salt and pepper.
• While pasta is cooking, thinly slice pear. • To a medium bowl, add a drizzle of the vinegar and olive oil. • Top dressing with mixed salad leaves and pear. Season and toss to combine.
• Divide one-pot creamy mushroom fusilli between bowls. • Serve with pear salad. Enjoy!
