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Porcini Mushroom Spaghetti Bolognese
Porcini Mushroom Spaghetti Bolognese

Porcini Mushroom Spaghetti Bolognese

with Basil & Parmesan

Allergens:
Milk
•Gluten
•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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Passata

1

Celery

Basil

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Sliced Mushrooms

1

Brown Onion

1 packet

Tomato Paste

1 packet

Dried Porcini Mushrooms

1

Carrot

1 packet

Spaghetti

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

Nutritional Values

Calories484 kcal
Energy (kJ)2030 kJ
Fat6.4 g
of which saturates3.4 g
Carbohydrate82.6 g
of which sugars18 g
Dietary Fibre11.8 g
Protein19.5 g
Sodium305 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Bring a kettle of water to the boil. Bring a large saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (3/4 cup for 2 people / 1 1/2 cups for 4 people) and dried porcini mushrooms. Set aside.

2

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. When the butter has melted, add the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden and browned, 5-7 minutes. Season with a pinch of salt and pepper.

While the mushrooms are cooking, finely chop the brown onion. Finely chop the celery. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).

3

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Drain the pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking.

4

Add a drizzle more olive oil to the pan with the mushrooms and when hot, add the onion, carrot and celery and cook until softened, 6-7 minutes. Add the garlic and tomato paste and cook until fragrant, 1 minute. Add the passata, porcini mushrooms (roughly chop any big pieces), the salt, brown sugar and 1/2 the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) to the pan. Add the porcini soaking liquid to the pan (leave any gritty residue at the bottom of the jug). Simmer over a medium heat until thickened, 5 minutes

5

Pick the basil leaves and finely chop (reserve some for garnish). Add the chopped basil and remaining butter to the sauce and season to taste with salt and pepper. Add the spaghetti and toss to coat. Loosen with a little more reserved pasta water if needed.

6

Divide the porcini mushroom spaghetti bolognese between plates. Sprinkle with the grated Parmesan cheese and garnish with the reserved basil leaves.

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