Quick Truffle 'Mac' & Cheese
with Green Veggies & Chilli Flakes
Move over, macaroni! Orecchiette 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.
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
Orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
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
Instructions
• 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 orecchiette in the boiling water until 'al dente', 8 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!