with Pear Salad
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. You can never really go wrong with little fusilli, especially when it is paired with some tasty ingredients, such as mushrooms, onion, garlic and Parmesan! *Unfortunately, this week’s orecchiette was in short supply, so some customers will receive fusilli instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
1
Brown onion
1
Garlic
2 clove
Sliced mushrooms
1 packet
Garlic & herb seasoning
1 sachet
Light cooking cream
1 packet
Boiling water
1.75 cup
Chicken-style stock powder
1 sachet
Fusilli
1 packet
Pear
1
Mixed salad leaves
1 bag
Parmesan cheese
1 packet
Vinegar
1 drizzle
• Boil the kettle. Finely chop brown onion and garlic. • Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms and onion, stirring occasionally, until just softened, 6-8 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• Add light cooking cream, boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and fusilli. • Stir to combine and bring to boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 11 minutes. • Stir through shaved Parmesan cheese. Season to taste with salt and pepper.
• While pasta is cooking, thinly slice pear. • To a medium bowl, add a drizzle of the vinegar and olive oil. • Top dressing with mixed salad leaves and pear. Season and toss to combine.
• Divide one-pot creamy mushroom fusilli between bowls. • Serve with pear salad. Enjoy!
2737
kJ
Energy (kJ)
24.3
g
Fat
11.8
g
of which saturates
83.4
g
Carbohydrate
17.7
g
of which sugars
20.5
g
Protein
1049
mg
Sodium
