Mushroom Spaghetti Bolognese
with Parmesan & Pear Salad
Vegetarians can still get a rich, hearty and satisfying bowl of pasta with this bolognese based on 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”!
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
Ingredients
1
Button Mushrooms
1
Red Onion
2
Garlic
1
Courgette
1
Spaghetti
(Contains Gluten; May be present Soy, Egg. )
1
Tomato Paste
1
Tomato Sugo
1
Mushroom Powder
1
Garlic & Herb Seasoning
1
Pear
1
Rocket leaves
1
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
brown sugar
1
balsamic vinegar
Nutrition Values
Cooking Steps
• Boil the kettle. • Thinly slice button mushrooms.
• In a large frying pan, heat half the butter and a drizzle of olive oil over medium-high heat. • Cook mushrooms, stirring, until tender, 4-6 minutes. • Meanwhile, finely chop onion and garlic. Cut courgette into half-moons.
• Half-fill a large saucepan with the boiling water. • Cook spaghetti until ‘al dente’, 9 minutes. Drain pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking.
• Add a drizzle of olive oil to the pan with the mushrooms. • Cook onion and courgette until softened, 6-7 minutes. Add garlic and tomato paste and cook until fragrant, 1 minute. Add tomato sugo, mushroom powder, garlic & herb seasoning, the brown sugar and half the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) to the pan. Simmer over medium heat until thickened, 5 minutes. • Stir through the remaining butter and season to taste with salt and pepper. Add spaghetti and toss to coat in the sauce. Loosen with a little more of the reserved pasta water if needed.
• While the sauce is cooking, thinly slice pear. • In a medium bowl, add a drizzle of balsamic vinegar and olive oil. Add rocket leaves and pear. Toss to combine.
• Divide mushroom spaghetti bolognese between bowls. Sprinkle over grated Parmesan cheese. • Serve with pear salad. Enjoy!