One-Pot Garlicky Mushroom & Plant-Based Mince Orecchiette
with Green Salad- Milk
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Wheat
- Gluten
You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, plant-based mince, onion, garlic and Parmesan! All you need is a simple pear salad to finish it off... oh wait, we’ve got that covered, too!
Ingredients
1
Brown Onion
1
Pear
1 packet
Thickened Cream
(Contains: Milk;)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Mixed Salad Leaves
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Herb & Mushroom Seasoning
(Contains: Wheat, Gluten, Soy;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
Not included in your delivery
1 drizzle
olive oil
1.75 cup
boiling water
1 drizzle
vinegar (balsamic or white wine) (pantry)
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 plant-based mince, sliced mushrooms and onion, breaking up with a spoon, until just browned, 4-5 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), the vegetable stock powder 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 with salt and pepper 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 garlicky mushroom and plant-based mince orecchiette between bowls.
• Serve with green salad. Enjoy!
