One-Pot Garlicky Mushroom & Plant-Based Mince Orecchiette
with Green Salad
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Eggs
- Soy
- 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
Light Cooking Cream
(Contains: Milk;)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Mixed Salad Leaves
1 packet
Orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 sachet
Vegetable Stock Powder
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Wheat, Soy;)
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
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 veggie 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), vegetable stock 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 with salt and pepper. 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 and plant-based mince orecchiette between bowls. • Serve with green salad. Enjoy!
