Quick Truffle 'Mac' & Cheese

Name: Quick Truffle 'Mac' & Cheese with Green Veggies & Garlic-Chilli Pangrattato
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet orecchiette; 1 bag green beans; 1 bag baby spinach leaves; 1 packet garlic paste; ½ packet panko breadcrumbs; 1 pinch chilli flakes; 30 g butter; 1 packet light cooking cream; 1 sachet garlic & herb seasoning; 1 drizzle truffle oil; 1 packet Cheddar cheese; 1 packet Parmesan cheese

with Green Veggies & Garlic-Chilli Pangrattato

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Move over, macaroni. Ear-shaped orecchiette is the perfect pasta for cradling tonight's creamy, two-cheese pasta sauce - complete with a drizzle of truffle oil for a mushroomy depth of flavour. Complete the dish with steamed green veggies for some colour, crunch and to cut through the richness.

Tags:

Veggie

•Climate Superstar

Allergens:

Gluten

•Wheat

•Milk

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

orecchiette

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

1 bag

green beans

1 bag

baby spinach leaves

1 packet

garlic paste

½ packet

panko breadcrumbs

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

1 pinch

chilli flakes

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

garlic & herb seasoning

1 drizzle

truffle oil

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3750 kJ

Fat48.9 g

of which saturates27.1 g

Carbohydrate82.8 g

of which sugars9.5 g

Protein29.4 g

Sodium984 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Bring a large saucepan of salted water to the boil. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Meanwhile, trim green beans, then cut into thirds. • When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to the colander, then cover with a lid and steam until tender, 4-5 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add baby spinach leaves to colander. Drain pasta over veggies. Set aside.

TIP: Draining the pasta over the veggies is an easy way to wilt the spinach!

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and 1/2 the garlic paste, stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a bowl. Add chilli flakes (if using). Season with salt and pepper to taste.

• Return frying pan to medium-low heat with the butter. • Cook remaining garlic paste until fragrant, 1 minute. Add light cooking cream, garlic & herb seasoning and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add shredded Cheddar cheese and shaved Parmesan cheese and cook, stirring, until combined, 30 seconds. Remove from heat. • Stir veggies and pasta through the sauce, until combined. Season to taste.

• Stir a drizzle of truffle oil (if using) through the pasta. • Divide cheesy truffle 'mac' and cheese between bowls. • Top with the garlic-chilli pangrattato. Garnish with an extra pinch of chilli flakes to serve. Enjoy!

TIP: Truffle oil has a strong flavour, so add less or leave it out if desired!