Quick Truffle 'Mac' & Cheese
with Green Veggies & Chilli Flakes
Move over, macaroni! Penne 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.
We’ve replaced the orecchiette in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 packet
green beans
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
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
Utensils
Cooking Steps
• 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 penne in the boiling water until 'al dente', 12 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!