One-Pot Creamy Mushroom & Leek Pasta

Name: One-Pot Creamy Mushroom & Leek Pasta with Parmesan Cheese
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 1 packet Penne; 1 packet Garlic Paste; 1 packet Button Mushrooms; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder

with Parmesan Cheese

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If you have your favourite pair of slippers handy, we suggest putting them on because a bowl of creamy pasta 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.

We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy, Eggs. )

1 packet

Garlic Paste

(May be present: Soy, Eggs, Fish, Gluten, Milk, Tree nuts, Sesame. )

1 packet

Button Mushrooms

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Nutrition Values

Calories886 kcal

Energy (kJ)3710 kJ

Fat51.4 g

of which saturates32.5 g

Carbohydrate76.7 g

of which sugars10.2 g

Dietary Fibre9.2 g

Protein24.5 g

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

•Large Pan

Cooking Steps

• Boil the kettle. • Slice leek and button mushrooms.

• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook leek and mushrooms, 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), the 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, then cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 15-20 minutes. • Remove from heat, then stir through grated Parmesan cheese. Season with pepper.

TIP: 'al dente' pasta is cooked through but still slightly firm in the centre.