with Green Salad
You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, onion, garlic and Parmesan! All you need is a simple salad to finish it off… oh wait, we’ve got that covered too!
Allergens
Utensils
Tags
Garlic paste
1 packet
Herb & mushroom seasoning
1 sachet
Leek
1
Light cooking cream
1 packet
Orecchiette
1 packet
Parmesan cheese
1 packet
Rocket
1 packet
Sliced mushrooms
1 packet
Vegetable stock pot
1 sachet
Thyme
1 sachet
Olive oil
1 drizzle
Boiling water
1.75 cup
Vinegar
1 drizzle
• Boil the kettle.
• Thinly slice leek. Pick thyme leaves.
• Heat a large saucepan over medium-high heat with a good drizzle of olive
oil. Cook sliced mushrooms, thyme and leek, stirring occasionally, until just
softened, 6-8 minutes.
• Add garlic paste and herb & mushroom seasoning and cook until fragrant,
1 minute.
• Add light cooking cream, the boiling water (see ingredients), stock
concentrate and orecchiette. Stir to combine and bring to the boil.
• Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until
pasta is ‘al dente’, 11 minutes.
• Stir through Parmesan cheese. Season to taste with salt and pepper.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• To a medium bowl, add a drizzle of vinegar and olive oil.
• Top dressing with rocket leaves. Season to taste and toss to combine.
• Divide one-pot garlicky mushroom orecchiette between bowls.
• Top with green salad to serve. Enjoy!
2540
kJ
Energy (kJ)
607
kcal
Calories
24.7
g
Fat
11.9
g
of which saturates
73
g
Carbohydrate
8.6
g
of which sugars
6.3
g
Dietary Fibre
20.5
g
Protein
0
mg
Cholesterol
950
mg
Sodium
