One-Pot Creamy Pesto & Mushroom Hand-Cut Pasta
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One-Pot Creamy Pesto & Mushroom Hand-Cut Pasta

One-Pot Creamy Pesto & Mushroom Hand-Cut Pasta

with Baby Spinach, Parmesan Cheese & Flaked Almonds

This one-pot wonder is worth all the hype! Gorgeous basil pesto and silky lasagne ribbons will pair together in perfect matrimony! Toss this cheesy bowl of goodness all together and enjoy the easy clean-up!

We’ve replaced the orecchiette in this recipe with fresh lasagne sheets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Climate Superstar
Allergens:
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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

1 packet

garlic paste

1 packet

Fresh Lasagne Sheets

1 packet

light cooking cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

baby spinach leaves

1 packet

basil pesto

(Contains Milk;)

1 packet

Parmesan cheese

(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. )

Not included in your delivery

olive oil

1.75 cup

boiling water

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Nutritional Values

Energy (kJ)3152 kJ
Calories753 kcal
Fat37 g
of which saturates12.9 g
Carbohydrate77.4 g
of which sugars9.7 g
Dietary Fibre10.8 g
Protein23.5 g
Sodium1437 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 herb & mushroom seasoning and garlic paste and cook until fragrant, 1-2 minutes.

3
3

• Cut lasagne sheets into 2cm thick ribbons widthways. • Half-fill a large saucepan with the boiling water and add a generous pinch of salt over high heat. • Cook lasagne ribbons in boiling water until 'al dente', 3-4 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain lasagne ribbons, then return to saucepan with a drizzle of olive oil. • Once the pasta is cooked, stir in baby spinach leaves, basil pesto and Parmesan cheese. Season to taste.

4
4

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