Baked Brie & Loaded Veggie Pasta Bake

Name: Baked Brie & Loaded Veggie Pasta Bake with Capsicum & Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Penne; 1 Capsicum; ½ Brown Onion; 2 Garlic; 1 packet Light Cooking Cream; 1 sachet Herb & Mushroom Seasoning; 1 packet Sliced Mushrooms; 1 sachet Vegetable Stock Pot; 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 Double Cream Brie; 1 drizzle olive oil

with Capsicum & Parmesan Cheese

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Calories

:

672 kcal

Protein

:

33g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Veggie

Allergens:

Gluten
Wheat
Milk
Soy
Soy
May contain traces of allergens

Brie - rich, creamy and irresistibly indulgent! This ‘brie-lliant’ soft French cheese melts beautifully into risottos, complements veggie tarts and adds a luscious, luxe touch to salads with its buttery texture and delicate, earthy flavour. It’s the perfect addition to this veggie-packed pasta bake, too! **We’ve replaced the baby capsicum in this recipe with capsicum due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!**

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

Ingredients

Serving amount

1 packet

Penne

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

1

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 packet

Parmesan Cheese

(Contains: Milk;)

1

Double Cream Brie

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories672 kcal

Energy (kJ)2810 kJ

Fat44 g

of which saturates25.6 g

Carbohydrate78.2 g

of which sugars13.5 g

Dietary Fibre7.9 g

Protein33 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

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 some pasta water(see ingredients).
Drain penne, then return to saucepan with a
drizzle of olive oil.

2

• Meanwhile, preheat grill to high.
• Thinly slice capsicum.
• Finely chop brown onion (see ingredients).
• Finely chop or crush 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, then stir in light
cooking cream, the reserved pasta water
and stock concentrate. Simmer until slightly
thickened, 1-2 minutes.
• Stir through cooked penne, baby spinach
leaves and Parmesan cheese until wilted and
combined, 1 minute. Season with pepper.

5

• Transfer pasta to a baking dish.
• Tear over double cream Brie and evenly top
with sliced capsicum. Grill until cheese is
slightly melted and gooey, 5-8 minutes.