Creamy Mushroom & Cherry Tomato Spaghetti
with Parmesan & Garlic Pangrattato & Garlic Bread
Hearty mushrooms work a treat with aromatic parsley and a silky, Parmesan-spiked sauce. Sit back and be amazed as this pasta dish dazzles us with it's depth of flavour. It's sure to be a crowd-pleaser.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Button Mushrooms
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1 sachet
Classic Roast Seasoning
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Garlic Bread
(Contains: Wheat, Gluten, Milk, Soy, Sulphites; May be present: Eggs, Soy, Pistachio, Hazelnut, Macadamia, Pecan, Sesame, Peanuts, Almond)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Leek
1 packet
Snacking Tomatoes
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Thinly slice button mushrooms and leek. • Combine cherry tomatoes, the balsamic vinegar, a pinch of salt and a drizzle of olive oil on a lined oven tray. • Roast until blistered, 15-20 minutes.
• Meanwhile, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the spaghetti is cooking, finely chop garlic. • In a large frying pan, heat a good drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and leek until browned and softened, 4-5 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and half the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.
• When the sauce is done, add cooked spaghetti to the sauce, then toss to coat. • Add the roasted tomatoes and stir through until combined, 1-2 minutes. Season to taste.
TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!
• Divide creamy mushroom and cherry tomato spaghetti between bowls. • Sprinkle with garlic pangrattato and remaining Parmesan cheese. • Tear over parsley to serve. Enjoy!
