Creamy Garlic Mushroom Fettuccine
with Pear & Rocket Salad
- Almond
- Celery
- Milk
- Cashew
- Gluten
- Eggs
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Pear
2 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Rocket
1 packet
Parmesan Cheese
(Contains: Milk;)
2 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Sliced Mushrooms
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic Vinaigrette Dressing
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat; May be present: Soy.)
Cooking Steps
Boil kettle. Heat a large frying pan over a medium-high heat with olive oil. Cook mushrooms and garlic paste, until starting to brown, 3-4 minutes. Reduce heat Add cream, garlic and herb seasoning and crumbled stock cube (1 cube for 2 people / 2 cubes for 4 people) and cook, until slightly thickened, 1-2 mins.
Once kettle is boiled, pour the water into a saucepan over a high heat. Bring to the boil, add fettuccine and cook until al dente, 3 mins. Using tongs, add fettuccine and pesto to the frying pan with a dash of pasta water. Season with pepper and toss.
Slice pear. Roughly chop the almonds. Add to a bowl with rocket and dressing. Toss and season. Divide pasta between plates. Serve with salad and garnish with Parmesan.
