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Creamy Mushroom & Truffle Fettuccine
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Creamy Mushroom & Truffle Fettuccine

Creamy Mushroom & Truffle Fettuccine

with Rocket, Pear & Parmesan Salad

Tags:
Chef's Choice
Allergens:
Milk
Gluten
Hvede

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Silverbeet

1 packet

Sliced Mushrooms

1 packet

Light Cooking Cream

1 packet

Rocket

2

Garlic

1 packet

Truffle Oil

1 packet

Fettuccine

1 packet

Parsley

1 packet

Parmesan Cheese

1

Pear

1 sachet

Vegetable Stock Pot

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Nutritional Values

Calories660 kcal
Energy (kJ)2760 kJ
Fat31 g
of which saturates12.9 g
Carbohydrate72.7 g
of which sugars10.4 g
Dietary Fibre7.5 g
Protein18.7 g
Sodium905 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan.

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

2

• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream and vegetable stock pot. Simmer until thickened, 1-2 minutes.

3

• Add silverbeet, fettuccine, half the grated Parmesan cheese and half the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen the pasta, if needed. Season to taste. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat.

4

• Roughly chop parsley. • Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with the rocket, pear and Parmesan salad. Enjoy!

TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.

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