Baked Brie & Loaded Veggie Pasta Bake

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

with Tomato & Parmesan Cheese

Up to 180$ + Free Treats / Extras for Life

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’ll make the perfect addition to this veggie-packed pasta bake.

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

Double Cream Brie

(Contains: Milk;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

Garlic

1 packet

Sliced Mushrooms

Brown Onion

1 packet

Penne

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

Tomato

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories650 kcal

Energy (kJ)2720 kJ

Fat43.6 g

of which saturates25.6 g

Carbohydrate74.5 g

of which sugars9.7 g

Dietary Fibre6.8 g

Protein31.8 g

Cholesterol0 mg

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

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

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

• Meanwhile, preheat grill to high.
• Thinly slice tomato.
• Finely chop onion (see ingredients) and garlic.

• 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.

• Reduce heat to medium and 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.

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