Porcini Mushroom Spaghetti Bolognese
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Porcini Mushroom Spaghetti Bolognese

Porcini Mushroom Spaghetti Bolognese

with Rocket & Pear Salad

Vegetarians can still get a rich, hearty and satisfying bowl of pasta with this bolognese based on two types of 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!"

Each week, we search the country to source the best ingredients, with a focus on quality and variety. This week's basil was in short supply, so we've replaced it with oregano. Don't worry, the recipe will be just as delicious!

Allergens:
Milk
•Gluten

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

dried porcini mushrooms

½ punnet

button mushrooms

1 unit

onion

1 stalk

celery

2 clove

garlic

1 unit

carrot

1 packet

spaghetti

(Contains Gluten; May be present Soy, Egg. )

1 sachet

tomato paste

1 box

Crushed & Sieved Tomatoes

1 bunch

oregano

½ block

Parmesan cheese

(Contains Milk; )

1 bag

salad leaves

1 unit

pear

1 cube

vegetable stock powder

Not included in your delivery

olive oil

¾ cup

boiling water

40 g

butter

(Contains Milk; )

½ tsp

salt

1 tsp

brown sugar

1 tsp

balsamic vinegar

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3020 kcal
Fat22.3 g
of which saturates13.9 g
Carbohydrate95.5 g
of which sugars19.9 g
Dietary Fibre0 g
Protein28.6 g
Cholesterol0 mg
Sodium1140 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

•Bowl
•Large Pan
•Chopping board
•Grater
•Knife
•Large Non-Stick Pan
•Large Bowl

Cooking Steps

Prep
1

Bring a kettle of water to the boil. Bring a large saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (3/4 cup for 2 people / 1 1/2 cups for 4 people) and dried porcini mushrooms. Set aside. Thinly slice the button mushrooms (see ingredients list). Pick and finely chop the oregano.

Cook
2

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. When the butter has melted, add the sliced mushrooms and cook, stirring occasionally, until golden and browned, 5-7 minutes. Season with a pinch of salt and pepper. While the mushrooms are cooking, finely chop the brown onion. Finely chop the celery. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the Parmesan cheese (see ingredients list).

Cook pasta
3

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Drain the pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking. Remove the porcini mushrooms, reserving the liquid, and roughly chop.

Sauce
4

Add the onion, carrot and celery to the mushrooms and cook until soft, 6 minutes. Add the garlic, oregano and tomato paste and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients list), porcini mushrooms, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), the salt, brown sugar and a splash of reserved pasta water. Add the porcini liquid. Simmer over a medium heat until thickened, 5 minutes.

Add pasta
5

While the sauce is simmering, thinly slice the pear. In a large bowl, add the pear, rocket leaves, balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Toss to combine. When the bolognese sauce has finished simmering, add the remaining butter to the sauce and season to taste with salt and pepper. Add the spaghetti to the pan and toss to coat. TIP: Loosen with a little more reserved pasta water if needed.

Serve
6

Divide the porcini mushroom spaghetti bolognese between plates. Top with the grated Parmesan cheese. Serve with the rocket and pear salad.