One-Pot Mushroom & Leek Fusilli
with Parmesan Cheese & Parsley- Milk
- Gluten(Wheat)
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
If you have your favourite pair of slippers handy, we suggest putting them because a bowl of creamy fusilli 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 packet
portabello mushrooms
1
leek
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Eggs, Soy)
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1.75 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Slice portobello mushrooms and leek.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook mushrooms and leek, 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), 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 and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 12-15 minutes. • Remove from heat and stir through grated Parmesan cheese. Season with pepper.
• Divide one-pot mushroom and leek fusilli between plates. • Tear over parsley to serve. Enjoy!
