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, leek, garlic and Parmesan! All you need is a simple pear salad to finish it off… oh wait, we’ve got that covered too!
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 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: Wheat, Gluten, Soy;)
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)
Utensils
Cooking Steps
• 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.
• 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.
To a medium bowl, add a drizzle of the vinegar and olive oil. • Top dressing with rocket. Season to taste and toss to combine.
• Divide one-pot garlicky mushroom orecchiette between bowls. • Top with rocket to serve. Enjoy!
