Creamy Mushroom Fusilli

Name: Creamy Mushroom Fusilli with Chives
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 ML of Water; 20 Grams of Dried porcini mushrooms; 1 Pieces of Vegetable stock cube; 250 Grams of Chestnut mushrooms; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 2 Tbsp of Olive oil; 1 Tsp of Salt; 250 Grams of Fusilli pasta; 200 ML of Soy cream; 15 Grams of Fresh chives; 1 Tsp of Black pepper

with Chives

Ready in less than 20 minutes, this one's a keeper!

Cals 545 · Prot 24 · Carbs 108 · Fat 3

Vegan

30 min

Ready in less than 20 minutes, this one's a keeper!

Cals 545 · Prot 24 · Carbs 108 · Fat 3

Vegan

Ingredients

Water

200 ML

Dried porcini mushrooms

20 Grams

Vegetable stock cube 15*

1 Piece

Chestnut mushrooms

250 Grams

Shallots

1 Piece

Garlic cloves

2 Pieces

Olive oil

2 Tbsp

Salt

0.5 Tsp

Fusilli pasta 10*

250 Grams

Soy cream 9*

200 ML

Fresh chives

15 Grams

Black pepper

1 Tsp

Allergens

*15 Celery, *10 Wheat, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2281 / 545
Fats (g)	3.3
of which saturated (g)	0.2
Carbohydrates (g)	108
of which sugars (g)	7
Fibers (g)	9
Proteins (g)	23.5
Salt (g)	0.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Soak

Boil the measured water and add the dried porcini mushrooms to it. Dissolve the vegetable stock cube in the hot mushroom stock. Cover and set aside until step 5.

2 Prep

Roughly chop or tear the chestnut mushrooms. Peel and finely chop the shallots. Peel and crush the garlic.

3 Fry

Heat a large non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms with a generous pinch of salt and fry for 7 min until browned.

4 Boil

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water (see pro tip).

5 Simmer

Once the chestnut mushrooms are browned and caramelised, pick the soaked porcini mushrooms out of the stock and add them to the pan. Fry for 2 min. Add the shallots and garlic to the pan and cook for 2 min further. Add the stock along with the soy cream and simmer for 5-6 min.

6 Serve

Meanwhile, finely chop the chives. Add the drained fusilli to the sauce, season generously with salt and pepper and toss well. Garnish with the chopped chives and serve immediately.

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