Mushroom & Semi-Dried Tomato Fasta Pasta

Name: Mushroom & Semi-Dried Tomato Fasta Pasta with Parmesan & Parsley
Total time: 15m
Yield: 2
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Garlic Paste; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Parsley; 1 packet Penne; 1 sachet Savoury Seasoning; 1 packet Semi-Dried Tomatoes; 1 packet Sliced Mushrooms; 1 sachet Thyme; 1 drizzle olive oil

with Parmesan & Parsley

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

:

655 kcal

Protein

:

25g protein

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Soy
May contain traces of allergens
Wheat
Gluten
Sulphites

Short on time but craving comfort? This creamy mushroom and semi-dried tomato penne is the ultimate weeknight winner. We’ve combined a rich, savoury sauce with sweet semi-dried tomatoes for a flavour-packed dish that’s ready faster than you can say “buon appétito”.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Parsley

1 packet

Penne

(Contains: Soy, May contain traces of allergens, Gluten, Wheat;)

1 sachet

Savoury Seasoning

1 packet

Semi-Dried Tomatoes

(Contains: Wheat, Gluten, Sulphites, May contain traces of allergens;)

1 packet

Sliced Mushrooms

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2740 kJ

Calories655 kcal

Fat28.8 g

of which saturates14.6 g

Carbohydrate72.5 g

of which sugars6.6 g

Dietary Fibre6.5 g

Protein25 g

Sodium802 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve pasta water (see ingredients). Drain penne.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, roughly chop semi-dried tomatoes.
• Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced mushrooms, until browned and softened, 6-8 minutes.
• Add garlic paste, thyme and savoury seasoning and cook, stirring, until fragrant, 1 minute.

3

• Add light cooking cream, semi-dried tomatoes and reserved pasta water,
tossing, until combined and heated through, 1 minute.
• Add cooked penne, baby spinach leaves and half the Parmesan cheese. Cook,
tossing, until spinach is just wilted, 1-2 minutes.
• Remove from heat. Season to taste with salt and pepper.
TIP: Add a splash of pasta water to loosen the sauce, if needed!
TIP: Seasoning is key in this dish, so taste and season with more salt and pepper
if needed.