with Green Salad
You can never really go wrong with little orecchiette, especially when it is paired with some tasty ingredients, such as mushrooms, leek, 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
Garlic paste
1 packet
Light cooking cream
1 packet
Vegetable stock pot
1 sachet
Orecchiette
1 packet
Parmesan cheese
1 packet
Sliced mushrooms
1 packet
Leek
1
Herb & mushroom seasoning
1 sachet
Rocket
1 packet
Olive oil
1 drizzle
Boiling water
1.75 cup
Vinegar
1 drizzle
• Boil the kettle.
• Thinly slice leek.
• Heat a large saucepan over medium-high heat with a good drizzle of olive oil. Cook sliced mushrooms 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 the 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 the vinegar and olive oil.
• Top dressing with rocket leaves. Season to taste and toss to combine.
• Divide one-pot garlicky mushroom orecchiette between bowls.
• Serve with green salad. Enjoy!
TIP: Keeping a portion for later? See storage and re-heating instructions under allergens!
602
kcal
Calories
2520
kJ
Energy (kJ)
24.5
g
Fat
11.8
g
of which saturates
72.3
g
Carbohydrate
8.6
g
of which sugars
5.4
g
Dietary Fibre
20.3
g
Protein
0
mg
Cholesterol
948
mg
Sodium
