Creamy Mushroom & Tomato Spaghetti
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Creamy Mushroom & Tomato Spaghetti

Creamy Mushroom & Tomato Spaghetti

with Parmesan & Garlic Pangrattato

You won’t believe the delicious end result of this pasta. Cream and stock infuse the spaghetti with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and caramelised tomatoes.

Tags:
Veggie
Allergens:
Gluten
•Wheat
•Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 packet

spaghetti

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

3 clove

garlic

½ packet

panko breadcrumbs

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

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

light thickened cream

(Contains Milk;)

1 cube

vegetable stock

1 packet

grated Parmesan cheese

(Contains Milk;)

1 punnet

basil

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

40 g

butter

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3620 kcal
Fat39.2 g
of which saturates24.7 g
Carbohydrate98.1 g
of which sugars14.6 g
Dietary Fibre0 g
Protein27.4 g
Cholesterol0 mg
Sodium1110 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Medium Pan

Instructions

Get prepped
1

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Halve the cherry tomatoes. In a medium bowl, combine the balsamic vinegar, brown sugar and cherry tomatoes. Transfer the cherry tomatoes to an oven tray lined with baking paper and roast until caramelised, 20-25 minutes.

Cook the pasta
2

While the cherry tomatoes are roasting, add the spaghetti to the saucepan of boiling water and cook until 'al dente', 8 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain the pasta and return to the pan.

TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

Toast the pine nuts
3

While the pasta is cooking, finely chop the garlic (or use a garlic press). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, tossing, until toasted, 2-3 minutes. Add 1/3 of the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and season with salt.

Make the creamy sauce
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the sliced mushrooms and butter and cook until browned, 4-5 minutes. Add the garlic & herb seasoning and the remaining garlic and cook until fragrant, 1 minute. Add the light thickened cream, some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 1-2 minutes.

Toss the pasta in the sauce
5

While the sauce is cooking, pick and thinly slice the basil leaves. When the sauce is done, add the roasted cherry tomatoes, the spaghetti and an extra splash of reserved pasta water and toss to coat. Add the baby spinach leaves and stir through until just wilted. Season with a generous pinch of pepper.

TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!

Serve up
6

Divide the creamy mushroom and tomato spaghetti between bowls. Top with the garlic pangrattato and basil.