Mushroom and Green Veggie Penne Pasta
in a Creamy Cheese Sauce
A delicious one pot pasta loaded with mushrooms, green peas, and broccoli. Perfect for the warmer season.
Cals 683 · Prot 38 · Carbs 86 · Fat 21
Vegetarian
40 min
A delicious one pot pasta loaded with mushrooms, green peas, and broccoli. Perfect for the warmer season.
Cals 683 · Prot 38 · Carbs 86 · Fat 21
Vegetarian
Ingredients
Pasta
Broccoli
200 Grams
Chestnut mushrooms
250 Grams
Fresh parsley
15 Grams
Penne
10*11*
180 Grams
Olive oil
1 Tbsp
Salt
0.3 Tsp
Black pepper
0.5 Tsp
Dried thyme
2 Grams
Butter
4*
10 Grams
Plain flour
10*11*
10 Grams
Nutmeg
1 Gram
Mushroom stock cube
1 Piece
Whole milk
4*
200 ML
Water
150 ML
Green peas
100 Grams
Grated mozzarella
4*
60 Grams
Grated cheddar
4*
60 Grams
Grated Parmesan
4*
30 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk
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) | 2866 / 683 |
| Fats (g) | 21.1 |
| of which saturated (g) | 9.5 |
| Carbohydrates (g) | 86 |
| of which sugars (g) | 11.8 |
| Fibers (g) | 7.6 |
| Proteins (g) | 37.7 |
| Salt (g) | 1.3 |
*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 Prep
Separate the broccoli into florets and chop them into small bite-sized pieces. Clean the mushrooms with a cloth, knife or brush (don't wash them with water), and chop them in quarters. Pick and finely chop the parsley leaves.
2 Boil pasta
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. Add the broccoli florets to the same pot of water, and cook for 1-2 min further. Reserve 1 cup of pasta water to use in step 5, then drain the pasta and broccoli and set aside.
3 Fry
Heat a large pan over a medium-high heat with a drizzle of olive oil. Add the mushrooms with a pinch of salt and pepper, and fry for 6-7 min or until browned. Add the garlic paste and dried thyme. Fry for 1 min further. Transfer the mushroom onto a plate and reserve the pan.
4 Make sauce
Return the pan to a medium heat. Melt the butter, then add the plain flour, nutmeg and 0.5 mushroom stock cube and stir until a paste forms. Slowly add the milk and measured water. Mix well, and cook the sauce for 2-3 min until thickened. Return the mushroom and stir in the green peas, grated mozzarella, grated parmesan, and half of the grated cheddar (reserve the rest for serving). Stir until the cheese has melted.
Tip! Make sure to scrape the bottom of the pot regularly so the cream sauce doesn't stick
5 Finish
Transfer the cooked pasta and broccoli to the pan with the chopped parsley and mix well. Add a good splash of the reserved pasta water to adjust the consistency of the sauce to your liking.
6 Serve
Divide the creamy mushroom pasta among bowls, and garnish with the remaining grated cheddar.
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