One-Pot Garlicky Mushroom Orecchiette
with Green Salad
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!
This recipe is under 650kcal per serving.
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.
Ingredients
1
Brown Onion
2
Garlic
1
Sliced Mushrooms
1
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1
Light Cooking Cream
(Contains Milk;)
1
Vegetable Stock Pot
1
Orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
Parmesan Cheese
(Contains Milk;)
1
Pear
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
1
boiling water
Nutritional Values
Cooking Steps
• 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 and onion, stirring occasionally, until just softened, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add light cooking 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 orecchiette between bowls. • Serve with green salad. Enjoy!