[Perfection Fresh] Creamy Brie & Loaded Veggie Pasta Bake
with Crunchino & Cheddar Cheese
Tags:
Vegetarian
Allergens:
Gluten
•Wheat
•Milk
•Soy
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
2
Capsicum
½
Brown Onion
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Wheat, Soy;)
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1
Parmesan Cheese
(Contains: Milk;)
1
Double Cream Brie
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Stor kastrull
•Large Frying Pan
•Baking Dish
Cooking Steps
1
- Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
- Cook penne in boiling water until ‘al dente’, 12 minutes.
- Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain penne, then return to saucepan with a drizzle of olive oil.
2
- Meanwhile, preheat grill to high.
- Thinly slice crunchino in rounds.
- Finely chop onion and garlic.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook sliced mushrooms and onion, until browned and softened, 6-8 minutes.
- Add herb & mushroom seasoning and garlic and cook until fragrant, 1 minute.
4
- Reduce heat to medium and stir in light cooking cream, the reserved pasta water and vegetable stock pot. Simmer until slightly thickened, 1-2 minutes.
- Stir through cooked penne, baby spinach and Parmesan cheese until wilted and combined, 1 minute. Season with pepper.
5
- Transfer pasta to a baking dish.
- Tear over Brie and evenly top with sliced crunchino. Grill until cheese is slightly melted and gooey, 5-8 minutes.
6
- Divide creamy brie and loaded veggie pasta bake between bowls. Enjoy!
