Quick Truffle 'Mac' & Cheese
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Quick Truffle 'Mac' & Cheese

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.

Tags:
Veggie
Allergens:
Gluten
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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

2 packet

Parmesan cheese

(Contains Milk;)

drizzle

truffle oil

pinch

chilli flakes

Not included in your delivery

olive oil

30 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)3592 kJ
Calories859 kcal
Fat49.9 g
of which saturates27.6 g
Carbohydrate73.5 g
of which sugars10.9 g
Dietary Fibre8.4 g
Protein26.7 g
Sodium1303 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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!