Creamy Bacon, Mushroom & Rosemary Fettuccine

Name: Creamy Bacon, Mushroom & Rosemary Fettuccine with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; ½ lemon; 1 sprig rosemary; 1 packet fettuccine; 30 g butter; 1 packet Sliced Mushrooms; 1 packet Soffritto Mix; 1 packet light cooking cream; 1 sachet Herb & Mushroom Seasoning; ¼ tsp pepper; 1 packet Parmesan cheese; 1 packet parsley; 1 packet diced bacon

with Parmesan & Parsley

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Meaty mushrooms work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sprinkling of parsley and lemon to cut through the richness and meet your new go-to vegetarian dish.

Allergens:

Gluten

•Wheat

•Milk

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

lemon

1 sprig

rosemary

1 packet

fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Sliced Mushrooms

1 packet

Soffritto Mix

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Wheat, Soy;)

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

parsley

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

¼ tsp

pepper

Nutritional Values

Energy (kJ)3103 kJ

Calories742 kcal

Fat37.4 g

of which saturates20.3 g

Carbohydrate78.1 g

of which sugars15.8 g

Dietary Fibre9.8 g

Protein19.3 g

Sodium862 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Slice lemon into wedges. • Pick and finely chop rosemary.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return pasta to the saucepan. Add a drizzle of olive oil to prevent the pasta sticking together.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, diced bacon, onion and rosemary, breaking up with a spoon, 5-6 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.

• To the pan with the mushrooms, add light cooking cream, herb & mushroom seasoning,and reserved pasta water. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Remove pan from the heat, then add fettuccine, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.

• Divide the creamy mushroom, bacon and rosemary fettuccine between bowls. • Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!