One-Pot Garlicky Mushroom Orecchiette

Name: One-Pot Garlicky Mushroom Orecchiette with Green Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 2 clove garlic; 1 packet sliced mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 1.75 cup boiling water; 1 packet vegetable stock; 1 packet orecchiette; 1 packet Parmesan cheese; 1 Pear; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves

with Green Salad

Get up to $200 off!

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! All you need is a simple pear salad to finish it off… oh wait, we’ve got that covered too!

Tags:

Climate Superstar

•Veggie

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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

1 packet

orecchiette

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Parmesan cheese

(Contains: Milk;)

Pear

1 packet

mixed salad leaves

Not included in your delivery

olive oil

1.75 cup

boiling water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2723 kJ

Calories651 kcal

Fat24.4 g

of which saturates12 g

Carbohydrate83.9 g

of which sugars18.4 g

Dietary Fibre10.5 g

Protein18.4 g

Sodium1034 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

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 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.