Creamy Fettucine
with Golden Pine Nuts
You won’t believe how delicious the end result of this pasta is. Cream and stock infuse the fettuccine with beautiful sauciness and flavour, leaving you with perfect strands of pasta is covered in silky mushrooms and sundried tomatoes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 punnet
mushrooms
2 clove
garlic
1 cube
vegetable stock
200 g
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 tub
sundried tomatoes
1 unit
lemon
1 block
Parmesan cheese
(Contains: Milk;)
1 bag
baby spinach leaves
1 bunch
parsley
1 packet
pine nuts
(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
½ tub
thickened cream
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
white wine vinegar
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely slice the mushrooms. Peel and crush the garlic. Roughly chop the sundried tomatoes. Grate the Parmesan cheese. Finely chop the parsley leaves. Slice the lemon into wedges.
Add the fettuccine (use suggested amount) to the saucepan of boiling water and cook for 11 minutes or until ‘al dente’. Drain and return to the pan. Drizzle with olive oil to prevent sticking. Note: Be sure to use to correct amount of pasta, in order for your dish to be balanced, just the way we planned it!
While the fettuccine is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until lightly browned. Remove from the pan and set aside.
Return the pan to the heat, add a drizzle of olive oil and the mushrooms and cook, stirring, for 3-4 minutes, or until golden and tender. Add the garlic and sundried tomatoes and cook for 1 minute, or until fragrant. Add the white wine vinegar and cook for 1 minute, or until evaporated. Add the thickened cream (use suggested amount) and 1/2 the Parmesan. Crumble in the vegetable stock cube, season with a pinch of pepper and mix well.
Add the fettuccine to the frying pan with the sauce and toss to coat. Stir through the baby spinach leaves until just wilted.
Divide the sundried tomato, mushroom & Parmesan fettuccine between bowls. Top with the remaining Parmesan and the parsley. Serve the lemon wedges on the side to squeeze over just before serving.
