One-Pot Creamy Pesto & Mushroom Pasta
with Baby Spinach, Parmesan Cheese & Flaked Almonds
This one-pot wonder is worth all the hype! Gorgeous basil pesto and our favourite ear-shaped pasta pouches (orecchiette) will pair together in perfect matrimony! Toss this cheesy and Mediterranean goodness all together and enjoy the easy clean-up!
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
tomato
1 packet
sliced mushrooms
1 sachet
herby tomato seasoning
1 packet
garlic paste
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.75 cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop tomato.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook sliced mushrooms and tomato, stirring occasionally, until tender, 4-5 minutes. • Add herb & mushroom seasoning and garlic paste and cook until fragrant, 1-2 minutes.
• Add the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), orecchiette, light cooking cream and vegetable stock powder. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Once the pasta is cooked, stir in baby spinach leaves, basil pesto and Parmesan cheese. Season to taste.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Divide one-pot Mediterranean pesto and mushroom orecchiette between bowls. • Sprinkle with flaked almonds to serve. Enjoy!