with Green Salad
You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as bacon, mushrooms, onion, garlic and Parmesan! All you need is a simple pear salad to finish it off… oh wait, we’ve got that covered too!
Allergens
Utensils
Tags
Olive oil
Brown onion
1
Garlic
2 clove
Sliced mushrooms
1 packet
Herb & mushroom seasoning
1 sachet
Light cooking cream
1 packet
Boiling water
1.75 cup
Diced bacon
1 packet
Vegetable stock
1 packet
Orecchiette
1 packet
Parmesan cheese
1 packet
Pear
1
Vinegar
drizzle
Mixed salad leaves
1 packet
• 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, onion and diced bacon, breaking up bacon with a spoon, until golden, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add light cooking cream, the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), the vegetable stock powder and orecchiette. 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 Parmesan cheese. Season to taste. TIP: Add a dash more water if the pasta is looking dry!
• While pasta is cooking, thinly slice apple. • To a medium bowl, add a drizzle of vinegar and olive oil. • Top dressing with mixed salad leaves and apple. Season and toss to combine.
• Divide one-pot garlicky mushroom and bacon orecchiette between bowls. • Serve with green salad. Enjoy!
3191
kJ
Energy (kJ)
763
kcal
Calories
31.9
g
Fat
14.9
g
of which saturates
85.2
g
Carbohydrate
19
g
of which sugars
10.5
g
Dietary Fibre
28
g
Protein
1520
mg
Sodium
