This comforting Italian dish pairs meaty mushrooms and slightly sweet truffle oil with a simple but stellar sauce. The peppery salad leaves and sweet pear are perfect for balancing out the richness of the dish.
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
(Contains: Milk;)
1 packet
Rocket
2
Garlic
1 packet
Truffle Oil
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parsley
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pear
1 sachet
Vegetable Stock Pot
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
½ tsp
honey
1 drizzle
balsamic vinegar
• Bring a medium saucepan of salted water to the boil.
• Finely chop garlic. Roughly chop silverbeet.
• Thinly slice pear (see ingredients).
• Cook fettuccine in the boiling water until ‘al dente’, 11 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. Simmer until thickened, 1-2 minutes.
• Add silverbeet, cooked fettuccine, half the Parmesan cheese (see ingredients) 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 with salt and pepper.
• Just before serving, in a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Season to taste, then add pear and rocket leaves. Toss to coat.
• Roughly chop parsley.
• Divide Italian mushroom fettuccine between bowls.
• Drizzle some truffle oil (if using) over the pasta to taste.
• Sprinkle parsley and remaining Parmesan over pasta.
• Serve pasta with rocket and pear salad. Enjoy!
TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.