You won’t believe the delicious end result of this pasta. Cream and stock infuse the spaghetti with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and flavourful chorizo.
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
1 tin
tinned cherry tomatoes
½ packet
panko breadcrumbs
(Contains Gluten; )
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 bag
basil
1 packet
Mild Chorizo
1 packet
button mushrooms
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 bag
baby spinach leaves
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
olive oil
½ tbs
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the button mushrooms. Drain the tinned cherry tomatoes. Place the tomatoes and balsamic vinegar on a lined oven tray. Toss to combine, then roast until the tomatoes are caramelised, 15-20 minutes.
While the tomatoes are roasting, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti, then return to the pan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and 1/3 of the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a bowl. Meanwhile, roughly chop the mild chorizo.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chorizo and mushrooms until browned, 5-6 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.
While the sauce is cooking, pick and thinly slice the basil leaves. When the sauce is done, add the cooked spaghetti and an extra splash of reserved pasta water to the sauce, then toss to coat. Add the roasted tomatoes, basil and baby spinach leaves and stir through until just wilted, 1-2 minutes. Season to taste.
TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!
Divide the creamy mushroom and cherry tomato spaghetti between bowls. Top with the garlic pangrattato and remaining Parmesan cheese to serve.