Quick Truffle 'Mac' & Cheese

Name: Quick Truffle 'Mac' & Cheese with Green Veggies & Chilli Flakes
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 packet Green Beans; 1 packet Orecchiette; 1 packet Baby Spinach Leaves; 30 g butter; 1 packet garlic paste; 1 packet light cooking cream; 1 packet Dijon mustard; 1 packet vegetable stock pot; 1 packet Cheddar cheese; 1 packet Parmesan cheese; drizzle truffle oil; pinch chilli flakes

with Green Veggies & Chilli Flakes

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Move over, macaroni! Orecchiette is the perfect pasta for scooping up 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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Green Beans

1 packet

Orecchiette

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

1 packet

Baby Spinach Leaves

1 packet

garlic paste

1 packet

light cooking cream

(Contains: Milk;)

1 packet

Dijon mustard

1 packet

vegetable stock pot

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

drizzle

truffle oil

pinch

chilli flakes

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)3592 kJ

Calories859 kcal

Fat49.9 g

of which saturates27.6 g

Carbohydrate73.5 g

of which sugars10.9 g

Dietary Fibre8.4 g

Protein26.7 g

Sodium1303 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. • Trim green beans, then cut into thirds. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in the boiling water until 'al dente', 8 minutes.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• When pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add green beans to 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!

• Meanwhile, heat a large frying pan over medium-low heat with the butter and a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. Add light cooking cream, Dijon mustard, vegetable stock pot and reserved pasta water. Cook, stirring, until slightly reduced, 2 minutes. • Add Cheddar cheese and Parmesan cheese, stirring, until combined, 30 seconds. Remove from heat. Stir veggies and pasta through the sauce, until combined. Season to taste with salt and pepper.

• Stir a drizzle of truffle oil (if using) through pasta. • Divide truffle 'mac' and cheese between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!

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