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!
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.
1 sachet
Vegetable Stock Pot
1
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
2
Garlic
1 packet
Sliced Mushrooms
½
Brown Onion
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 drizzle
olive oil
• 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.
• Divide baked Brie and loaded veggie pasta bake between bowls to serve. Enjoy!
TIP: Keeping a portion for later? See storage and re-heating instructions under allergens!