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Italian Recipes

One-Pot Garlicky Mushroom Orecchiette

One-Pot Garlicky Mushroom Orecchiette

One-Pot Garlicky Mushroom Orecchiette

with Green Salad

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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!

Allergens:

Milk

•Gluten

•Wheat

•Soy

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

1 packet

Mixed Salad Leaves

1

Pear

1 packet

Light Cooking Cream

(Contains: Milk;)

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1

Brown Onion

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;)

Nutritional Values

Calories578 kcal

Energy (kJ)2420 kJ

Fat19.1 g

of which saturates11.1 g

Carbohydrate77.8 g

of which sugars13.7 g

Dietary Fibre8.7 g

Protein19.2 g

Sodium1010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

Cook mushrooms

1

• 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.

Cook pasta

2

• 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.

3

• 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.

4

• Divide one-pot garlicky mushroom orecchiette between bowls. • Serve with green salad. Enjoy!

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