Truffle 'Mac' & Cheese
with Green Veggies & Garlic-Chilli Pangrattato
Move over, macaroni. Ear-shaped orecchiette is the perfect pasta for cradling 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.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 head
broccoli
1 bag
baby spinach leaves
2 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 pinch
chilli flakes
1 packet
light cooking cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 drizzle
truffle oil
1 packet
Cheddar cheese
(Contains Milk;)
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. Cook orecchiette in the boiling water until 'al dente', 8 minutes. • Meanwhile, chop broccoli (including the stalk!) into small florets. • When the pasta has 5 minutes remaining, place a colander (or steamer basket) on top of the saucepan. Add broccoli to the colander, then cover with a lid and steam until tender, 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!
• Finely chop garlic. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring, until golden brown, 3-4 minutes. • Transfer pangrattato to a bowl. Add chilli flakes (if using). Season with salt and pepper to taste.
• Return frying pan to medium-low heat with the butter. • Cook remaining garlic until fragrant, 1 minute. Add light cooking cream, garlic & herb seasoning and reserved pasta water. Cook, stirring, until slightly reduced, 1-2 minutes. • Add shredded Cheddar cheese and grated Parmesan cheese and cook, stirring, until combined, 30 seconds. Remove from heat. • Stir veggies and pasta through the sauce until combined. Season to taste.
• Stir a drizzle of truffle oil (if using) through the pasta. • Divide cheesy truffle mac and cheese between bowls. Top with the garlic-chilli pangrattato. Garnish with an extra 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!