One-Pot Garlicky Mushroom Orecchiette
with Green 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! *This recipe is under 650kcal per serving.*
Ingredients
1
brown onion
2 clove
garlic
1 packet
sliced mushrooms
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
vegetable stock pot
1 packet
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Parmesan cheese
(Contains: Milk;)
1
pear
1 packet
mixed salad leaves
Not included in your delivery
olive oil
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 light cooking cream, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), vegetable stock pot and orecchiette. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is ‘al dente’, 11 minutes. • Stir through Parmesan cheese. Season to taste.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• 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 to taste and toss to combine.
• Divide one-pot garlicky mushroom orecchiette between bowls. • Serve with green salad. Enjoy!
