with Parmesan Cheese & Parsley
If you have your favourite pair of slippers handy, we suggest putting them because a bowl of creamy fusilli 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
1
Portabello mushrooms
1 packet
Leek
1
Garlic paste
1 packet
Garlic & Herb Seasoning
1 sachet
Cream
0.5 bottle
Boiling water
1.75 cup
Chicken-Style Stock Powder
1 sachet
Fusilli
1 packet
Parsley
1 bag
Grated Parmesan Cheese
1 packet
• Boil the kettle. • Slice portobello 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 (13/4 cups for 2 people / 31/2 cups for 4 people), chicken-style stock powder and fusilli. • 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', 12-15 minutes. • Remove from heat and stir through grated Parmesan cheese. Season with pepper.
• Divide one-pot mushroom and leek fusilli between plates. • Tear over parsley to serve. Enjoy!
3020
kJ
Energy (kJ)
33.1
g
Fat
18.3
g
of which saturates
76.2
g
Carbohydrate
9
g
of which sugars
22.6
g
Protein
1415
mg
Sodium
