One-Pot Garlicky Mushroom Orecchiette
with Green Salad
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.
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.
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!
