One-Pot Creamy Pesto & Mushroom Pasta

Name: One-Pot Creamy Pesto & Mushroom Pasta with Baby Spinach, Parmesan Cheese & Flaked Almonds
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basil Pesto; 1 packet Flaked Almonds; 1 sachet Herb & Mushroom Seasoning; 1 packet Light Cooking Cream; 1 packet Orecchiette; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 2 packet Snacking Tomatoes; 2 Garlic; 1 drizzle olive oil; 1.75 cup boiling water

with Baby Spinach, Parmesan Cheese & Flaked Almonds

4.5

(258)

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

Allergens:

Milk

•Cashew

•Almond

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 packet

Flaked Almonds

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

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Orecchiette

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

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 sachet

Vegetable Stock Pot

2 packet

Snacking Tomatoes

2

Garlic

Not included in your delivery

1 drizzle

olive oil

1.75 cup

boiling water

Nutritional Values

Calories783 kcal

Energy (kJ)3280 kJ

Fat40.5 g

of which saturates13.6 g

Carbohydrate77.4 g

of which sugars7.9 g

Dietary Fibre11.4 g

Protein24.1 g

Sodium1060 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Large Pan

Cooking Steps

1

• Boil the kettle. • Halve snacking tomatoes. Finely chop garlic.

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

• Add the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), orecchiette, light cooking cream and stock concentrate. 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

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