Mushroom, Leek & Cherry Tomato Spaghetti
with Parmesan & Garlic Pangrattato
Meaty mushrooms work a treat with aromatic parsley and a silky, Parmesan-spiked sauce. Sit back and be amazed as this pasta dish dazzles us with it's depth of flavour. It's sure to be a crowd-pleaser.
This recipe is under 650kcal per serving.
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
Ingredients
1 packet
portabello mushrooms
1
leek
1 tin
tinned cherry tomatoes
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
3 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
½ packet
Plant-Based Cream
(Contains Soy; )
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Thinly slice portabello mushrooms and leek. Drain tinned cherry tomatoes. • Place cherry tomatoes on a lined oven tray. Add the balsamic vinegar, drizzle with olive oil and season with salt and pepper. • Toss to coat, then roast until caramelised, 10-12 minutes.
TIP: Reserve the sauce from the cherry tomatoes to use in another meal!
• Meanwhile, cook spaghetti in the boiling water, over high heat, until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain spaghetti and 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 spaghetti is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients) and half the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms and leek until browned and softened, 4-5 minutes. • Add garlic & herb seasoning, Aussie spice blend and the remaining garlic and cook until fragrant, 1 minute. • Add plant-based cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and half the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.
• When the sauce is done, add cooked spaghetti and a splash more reserved pasta water to the sauce, then toss to coat. • Add the roasted tomatoes and stir to combine, 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 creamy mushroom, leek and cherry tomato spaghetti between bowls. • Sprinkle with garlic pangrattato and remaining Parmesan cheese. • Tear over parsley to serve. Enjoy!