HelloHero: One-Pot Garlicky Mushroom & Bacon Orecchiette

Name: HelloHero: One-Pot Garlicky Mushroom & Bacon Orecchiette with Green Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 Brown Onion; 2 clove Garlic; 1 packet sliced mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet thickened cream; 1.75 cup boiling water; 1 sachet vegetable stock powder; 1 packet orecchiette; 1 packet Parmesan cheese; 1 apple; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet diced bacon

with Green Salad

Get up to $200 off!

You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, onion, garlic and Parmesan!

Allergens:

Gluten

•Soy

•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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

2 clove

Garlic

1 packet

sliced mushrooms

1 sachet

Herb & Mushroom Seasoning

(Contains Gluten, Soy, Wheat;)

1 packet

thickened cream

(Contains Milk;)

1 sachet

vegetable stock powder

1 packet

orecchiette

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

1 packet

Parmesan cheese

(Contains Milk;)

apple

1 packet

mixed salad leaves

1 packet

diced bacon

(May be present: Soy. )

Not included in your delivery

olive oil

1.75 cup

boiling water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2744 kJ

Calories656 kcal

Fat24.3 g

of which saturates11.9 g

Carbohydrate83.9 g

of which sugars18.3 g

Dietary Fibre10.4 g

Protein20.5 g

Sodium1198 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

Cooking Steps

PDF

• Boil the kettle. Finely chop brown onion and garlic. • Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms, leek and diced bacon, breaking up bacon with a spoon, until golden, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Add thickened cream, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), the vegetable stock powder and orecchiette. Stir to combine and bring to boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Stir through Parmesan cheese. Season to taste.

TIP: Add a dash more water if the pasta is looking dry!

• While pasta is cooking, thinly slice apple. • To a medium bowl, add a drizzle of vinegar and olive oil. • Top dressing with mixed salad leaves and apple. Season and toss to combine.

• Divide one-pot garlicky mushroom and bacon orecchiette between bowls. • Serve with green salad. Enjoy!