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Italian Recipes

One-Pot Garlicky Mushroom Orecchiette

One-Pot Garlicky Mushroom Orecchiette

One-Pot Garlicky Mushroom Orecchiette

with Green Salad

Get up to $230 off

You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, leek, garlic and Parmesan! All you need is a simple green salad to finish it off; oh wait, we’ve got that covered, too!

Tags:

Veggie

•One Pot Wonder

Allergens:

Milk

•Wheat

•Gluten

•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

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Orecchiette

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

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1

Leek

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

1.75 cup

boiling water

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)2520 kJ

Calories602 kcal

Fat24.5 g

of which saturates11.8 g

Carbohydrate72.3 g

of which sugars8.6 g

Dietary Fibre5.4 g

Protein20.3 g

Cholesterol0 mg

Sodium948 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

Cook the mushrooms

1

• Boil the kettle.
• Thinly slice leek.
• Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and leek, stirring occasionally, until just softened,
6-8 minutes.
• Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1 minute.

Cook the pasta

2

• Add light cooking cream, the boiling water (see ingredients), stock
concentrate 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.

Toss the salad

3

• To a medium bowl, add a drizzle of the vinegar and olive oil.
• Top dressing with rocket leaves. Season to taste and toss to combine.

Finish & serve

4

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

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