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.
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
• 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.
• 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.
• 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.
• 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.