Name: Mushroom Fiorelli with Bell Pepper in a tomato sauce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 300 grams Fresh Mushroom Fiorelli; 125 grams Mozzarella; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 unit(s) Bell Pepper; 125 grams Cherry Tomatoes; 2 unit(s) Garlic; 1 sachet(s) Dried Oregano; 1 sachet(s) Vegetable Stock; 1 unit(s) Shallot; to taste Salt; to taste Water; to taste Oil; to taste Pepper; to taste Sugar

HelloFresh

Recipes

Italian Recipes

Mushroom Fiorelli with Bell Pepper

in a tomato sauce

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https://www.hellofresh.de/recipes/tortellini-vulkan-in-lava-sosse-mit-verstecktem-gemuse-66702f5277d4ed4ef249fdc1

Tags:

Quick

•Family Friendly

•Calorie Smart

Allergens:

Cereals containing gluten

•Egg

•Milk

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

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)

125 grams

Mozzarella

(Contains: Milk)

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)

Bell Pepper

125 grams

Cherry Tomatoes

2 unit(s)

Garlic

1 sachet(s)

Dried Oregano

1 sachet(s)

Vegetable Stock

1 unit(s)

Shallot

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Oil

to taste

Pepper

to taste

Sugar

Nutrition Values

Energy (kJ)2694 kJ

Energy (kcal)644 kcal

Fat21.8 g

of which saturates11.2 g

Carbohydrate81 g

of which sugars18.8 g

Dietary Fiber10 g

Protein29 g

Cholesterol0 mg

Salt5.09 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

•Grater

Cooking Steps

Boil a large pot of salted water for the Fiorelli. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the pasta to the water and reduce the heat. Simmer until softened, 5-6 mins. Once cooked, drain in a sieve and pop back in the pot, off the heat. Drizzle with oil to prevent sticking.

TIP: Once the Fiorelli are in the water, do not alow the water boil anymore, otherwise they will burst.

Peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Chop into 2cm chunks.

Halve, peel and chop the scallion into small pieces.

Halve the cherry tomatoes.

Place a large pan over medium-high heat with a drizzle of oil.
Add the shallot, garlic, pepper and oregano to the pan and fry until softened stirring occasionally, 4-5 mins. Season with salt and pepper.

Pop in the cherry tomatoes, chopped tomato, stock, 50ml water (per 2P) and a pinch of sugar. Cover and simmer for 8-10 mins, giving it a stir occassionally.

Stir through the drained pasta into the sauce and mix well.

Add a splash of water, if required to loosen the sauce. Season to taste with salt, pepper and sugar.

Meanwhile, drain and tear the mozzarella.

Divide the spinach and mushroom fiorelli in tomato sauce between plates. Arrange the torn mozzarella on the pasta and crack some pepper over it.

Add a drizzle of chilli oil on the the adult plates.