Mushroom, Leek & Cherry Tomato Spaghetti
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Mushroom, Leek & Cherry Tomato Spaghetti

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.

Tags:
Calorie Smart
Veggie
Allergens:
Gluten
Gluten(Wheat)
Soy
Milk

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

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

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Nutrition Values

Energy (kJ)2657 kJ
Fat14.9 g
of which saturates4 g
Carbohydrate91.3 g
of which sugars15.1 g
Protein24.3 g
Sodium1294 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

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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!

6
6

• Divide creamy mushroom, leek and cherry tomato spaghetti between bowls. • Sprinkle with garlic pangrattato and remaining Parmesan cheese. • Tear over parsley to serve. Enjoy!