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Creamy Mushroom & Cherry Tomato Spaghetti

Creamy Mushroom & Cherry Tomato Spaghetti

with Parmesan & Garlic Pangrattato

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You won’t believe the delicious end result of this pasta. Cream and stock infuse the spaghetti with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and caramelised tomatoes.

Tags:Veggie
Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

button mushrooms

1 tin

tinned cherry tomatoes

1 packet

spaghetti

(ContainsGlutenMay be presentSoy, Egg)

3 clove

garlic

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 sachet

garlic & herb seasoning

½ bottle

cream

(ContainsMilk)

1 sachet

vegetable stock powder

1 bag

basil

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3365 kJ
Fat33.8 g
of which saturates18.6 g
Carbohydrate91.1 g
of which sugars14.4 g
Protein26.7 g
Sodium1071 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Drain the tinned cherry tomatoes. Place the tomatoes and balsamic vinegar on a lined oven tray. Toss to combine, then roast until the tomatoes are caramelised, 15-20 minutes.

2

While the tomatoes are roasting, cook the 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 the spaghetti, then 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.

3

While the pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and 1/3 of the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the mushrooms until browned, 4-5 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.

5

While the sauce is cooking, pick and thinly slice the basil leaves. When the sauce is done, add the cooked spaghetti and an extra splash of reserved pasta water to the sauce, then toss to coat. Add the roasted tomatoes, basil and baby spinach leaves and stir through until just wilted, 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!

6

Divide the creamy mushroom and cherry tomato spaghetti between bowls. Top with the garlic pangrattato and remaining Parmesan cheese to serve.