Mushroom Spaghetti Bolognese
with Parmesan & Pear Salad
Vegetarians can still get a rich, hearty and satisfying bowl of pasta with this bolognese based on delicious mushrooms. Cook up the chunky, veggie-packed sauce then toss it through perfectly ‘al dente’ pasta for an Italian feast that will make you cry “Bravo”!
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 packet
button mushrooms
½
Onion
2 clove
garlic
1
courgette
1 packet
spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
tomato paste
1 packet
tomato sugo
1 sachet
Mushroom Powder
1 sachet
Garlic & Herb Seasoning
1
pear
1 packet
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
1 tsp
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice button mushrooms.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook mushrooms, stirring, until tender, 4-6 minutes. • Meanwhile, finely chop onion and garlic. • Cut courgette into half-moons.
• Half-fill a large saucepan with the boiling water. • Cook spaghetti until ‘al dente’, 9 minutes. Drain pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, add a drizzle of olive oil to the pan with the mushrooms. • Cook onion and courgette, tossing, until softened, 6-7 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute. • Add tomato sugo, mushroom powder, garlic & herb seasoning, the brown sugar and half the reserved pasta water to the pan. Simmer over medium heat until thickened, 5 minutes. • Stir through the remaining butter and season to taste with salt and pepper. Add spaghetti and toss to coat in the sauce. Loosen with a little more of the reserved pasta water if needed.
• While the sauce is cooking, thinly slice pear. • In a medium bowl, add a drizzle of balsamic vinegar and olive oil. • Add rocket leaves and pear. Toss to combine.
• Divide mushroom spaghetti bolognese between bowls. Sprinkle over grated Parmesan cheese. • Serve with pear salad. Enjoy!
