One-Pot Creamy Mushroom, Chorizo & Leek Pasta
with Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
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.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Garlic Paste
1 packet
Button Mushrooms
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
200 g
Mild Chorizo
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice button mushrooms.
• Roughly chop mild chorizo.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil.
• Cook chorizo, leek and mushrooms, stirring occasionally, until golden, 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.
• Divide one-pot creamy mushroom, chorizo and leek pasta between bowls to serve. Enjoy!
