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One-Pot Mediterranean Pesto & Mushroom Pasta
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One-Pot Mediterranean Pesto & Mushroom Pasta

One-Pot Mediterranean Pesto & Mushroom Pasta

with Baby Spinach, Parmesan Cheese & Flaked Almonds

This one-pot wonder is worth all the hype! Gorgeous basil pesto and our favourite ear-shaped pasta pouches (orecchiette) will twirl together in perfect matrimony! Toss this cheesy and Mediterranean goodness all together and enjoy the easy clean-up!

Tags:
Quick
Veggie
Climate Superstar
Allergens:
Gluten
Wheat
Milk
Almond

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
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

sliced mushrooms

1 sachet

mediterranean seasoning

1 packet

garlic paste

1 packet

orecchiette

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

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1.75 cup

boiling water

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Nutritional Values

Energy (kJ)3149 kJ
Fat37 g
of which saturates12.8 g
Carbohydrate76.7 g
of which sugars9.8 g
Protein23.5 g
Sodium1658 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid

Instructions

1
1

• Boil the kettle. • Roughly chop tomato.

2
2

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook sliced mushrooms and tomato, stirring occasionally, until tender, 4-5 minutes. • Add Mediterranean seasoning and garlic paste and cook until fragrant, 1-2 minutes.

3
3

• Add the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), orecchiette, light cooking creamand vegetable stock powder. 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', 10 minutes. • Once the pasta is cooked, stir in baby spinach leaves, basil pesto and Parmesan cheese. Season to taste.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4
4

• Divide one-pot Mediterranean pesto and mushroom orecchiette between bowls. • Sprinkle with flaked almonds to serve. Enjoy!