One-pot Mushroom 'Pastalaya':

Name: One-pot Mushroom 'Pastalaya': Cajun Mushroom with Farfalle Pasta
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Chestnut mushrooms; 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Yellow pepper; 1 Piece of Celery; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 8 Grams of Cajun spice; 2 Grams of Dried oregano; 2 Grams of Dried thyme; 1 Piece of Dried bay leaves; 1 Piece of Mushroom stock cube; 200 Grams of Tomato passata; 600 ML of Water; 5 Grams of Brown sugar; 250 Grams of Farfalle pasta; 1 Tsp of Black pepper; 15 Grams of Fresh parsley

Cajun Mushroom with Farfalle Pasta

Inspired by Jambalaya which is a one-pot dish consisting of meat, vegetables and rice - we made this one vegetarian!

85 Reviews

Cals 592 · Prot 23 · Carbs 121 · Fat 4

Vegan

Tips for Kids

Calorie Smart

Global Eats

35 min

One-pot Mushroom 'Pastalaya': Cajun Mushroom with Farfalle Pasta

Inspired by Jambalaya which is a one-pot dish consisting of meat, vegetables and rice - we made this one vegetarian!

85 Reviews

Cals 592 · Prot 23 · Carbs 121 · Fat 4

Vegan

Tips for Kids

Calorie Smart

Global Eats

Ingredients

Mushroom pastalaya

Chestnut mushrooms

250 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Yellow pepper

1 Piece

Celery

1 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Cajun spice

8 Grams

Dried oregano

2 Grams

Dried thyme

2 Grams

Dried bay leaves

1 Piece

Mushroom stock cube

1 Piece

Tomato passata

200 Grams

Water

600 ML

Brown sugar

5 Grams

Farfalle pasta 10*11*

250 Grams

Black pepper

0.5 Tsp

To serve

Fresh parsley

15 Grams

Allergens

*10 Wheat, *11 Gluten

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)	2474 / 592
Fats (g)	3.9
of which saturated (g)	0.2
Carbohydrates (g)	121
of which sugars (g)	13.4
Fibers (g)	13.2
Proteins (g)	23.3
Salt (g)	0.8

*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

Peel and finely chop the red onion. Peel and mince the garlic. Deseed and finely chop the yellow pepper. Finely chop the celery.

2 Prep mushrooms

Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Roughly chop or tear the mushrooms.

3 Fry

Heat a large pot over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms, onion, peppers and celery with a pinch of salt and fry for 5 min.

Tip! If cooking for kids, fry a portion of the mushrooms and peppers first and set aside.

4 Add spices

After 5 min, add the garlic, cajun spice (spicy!), dried oregano, dried thyme and dried bay leaves. Fry for 1 min further.

5 Add pasta

Add the 0.5 mushroom stock cube, tomato passata, measured water and brown sugar and bring to a simmer. Once simmering, add the farfalle pasta and simmer, stirring occasionally, for 13-15 min or until the pasta Is 'al dente' or cooked to your liking.

Tip! If cooking for kids, separately boil a plain portion of pasta for 12 min or until cooked to their liking.

6 Serve

Meanwhile, pick and finely chop the parsley leaves. Once the the pasta is cooked, stir through half the parsley. Divide the mushroom pastalaya among bowls and season with a generous grind of pepper to taste. Garnish with the remaining parsley.

Tip! If cooking for kids, serve the cooked mushrooms, peppers and pasta separately. Serve the parsley as 'sprinkles' to the side.