Quick Truffle 'Mac' & Cheese
with Green Veggies & Garlic-Chilli Pangrattato
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.
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.
Ingredients
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 bag
green beans
1 bag
baby spinach leaves
1 packet
garlic paste
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
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
Utensils
Instructions
• 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!
