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Cashel Blue® Cheese Mushroom Fiorelli Bake

Cashel Blue® Cheese Mushroom Fiorelli Bake

with leek and courgette

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

691 kcal

Protein

:

23.9g protein

Total

:

45 minutes

Difficulty

:

Easy

Veggie

Allergens:

Cereals containing gluten
Egg
Milk
Wheat
Mustard
Nuts
Soya
Walnuts
Crustaceans
Fish
Molluscs
May contain traces of allergens

A comforting classic with a gourmet twist. Indulge in a deeply satisfying pasta bake that perfectly balances earthy, rustic flavours with tang blue cheese. This dish features Fiorelli pasta pockets stuffed with a savoury mushroom filling.

Ingredients

Serving amount

300 grams

Fresh Mushroom Fiorelli

(Contains: Cereals containing gluten, Egg, Milk, Wheat May be present: Mustard, Nuts, Soya, Walnuts, Crustaceans, Fish, Molluscs)

1 unit(s)

Courgette

60 grams

Cashel Blue® Cheese

(Contains: Milk)

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Leek

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

1 tbsp

Flour

Nutrition Values

Energy (kJ)2891 kJ

Energy (kcal)691 kcal

Fat31.3 g

of which saturates17.4 g

Carbohydrate78.7 g

of which sugars8.9 g

Dietary Fiber32.1 g

Protein23.9 g

Salt3.7 g

Trans Fat0.1 g

Potassium606.1 mg

Calcium100.3 mg

Iron1.3 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 your delivered box.

Utensils

•Oven dish

Cooking Steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
Place a pan over medium heat with a drizzle of oil.
Once hot, add the courgette and leek and season with salt and pepper. Cook until softened, stirring occasionally, 6-8 mins.

Make the Sauce

2

Place a pot over medium-high heat with 1 tbsp butter (per 2P).
When melted, add 1 tbsp flour (per 2P) and mix well.
Stir in creme fraiche and stock, then crumble over half the Cashel Blue® cheese and 100ml water (per 2P).
Bring to a boil until you reach the consistency of a bechamel. Season to taste with salt and pepper.

Make the Bake

3

Spread one-third of the sauce over the bottom of an oven dish.
Spread the fiorelli and veg over the top then cover with the remaining sauce.
Make multiple layers if necessary.
Crumble over the remaining cheese.
Bake in the oven, 10-15 mins.

Divide and Serve

4

Allow the bake to rest for 2-3 mins before serving, so the sauce firms up slightly.
Divide the fiorelli bake between plates.

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