with Parmesan Cheese
If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy penne is how we’re winding down for the day. Hum in bliss when you taste the mushrooms and leek in the sauce and with only one pot it’s a dinner with no fuss and a whole lot of comfort.
Allergens
Utensils
Tags
Olive oil
Leek
1
Button mushrooms
1 packet
Garlic paste
1 packet
Garlic & Herb Seasoning
1 sachet
Cream
0.5 packet
Boiling water
1.75 cup
Chicken-Style Stock Powder
1 sachet
Penne
1 packet
Grated Parmesan Cheese
1 packet
• Boil the kettle. • Slice button mushrooms and leek.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook mushrooms and leek, stirring occasionally, until just softened, 8-10 minutes. • Add garlic paste and garlic & herb seasoning and cook until fragrant, 1 minute.
• Add cream (see ingredients), boiling water (1 3/4 cups for 2 people / 3 1/2 cups for 4 people), chicken-style stock powder and penne. • 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', 15-20 minutes. • Remove from heat and stir through grated Parmesan cheese. Season with pepper.
• Divide one-pot creamy mushroom and leek penne between bowls. Enjoy!
3046
kJ
Energy (kJ)
34.1
g
Fat
18.4
g
of which saturates
76.2
g
Carbohydrate
9
g
of which sugars
8.4
g
Dietary Fibre
23.8
g
Protein
1428
mg
Sodium
