One Pot Garlic-Mushroom Orecchiette
with Pear Salad- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, onion, garlic and Parmesan!
Ingredients
1
brown onion
2 clove
garlic
1 packet
sliced mushrooms
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
1 sachet
vegetable stock powder
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1
pear
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 sachet
herb & mushroom seasoning
(Contains: Gluten, Soy, Wheat;)
1.75 cup
boiling water
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 herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add plant-based cooking cream, boiling water (13/4 cups for 2P / 31/2 cups for 4P), vegetable stock powder and orecchiette. • 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', 10 minutes. • Stir through Parmesan cheese. Season to taste.
TIP: Add a dash more water if the pasta is looking dry!
• While pasta is cooking, thinly slice pear. • To a medium bowl, add a drizzle of vinegar and olive oil. • Top dressing with mixed salad leaves and pear. Season and toss to combine.
• Divide one-pot creamy mushroom orecchiette between bowls. • Serve with pear salad. Enjoy!
