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Italian Mushroom & Truffle Fettuccine
Italian Mushroom & Truffle Fettuccine

Italian Mushroom & Truffle Fettuccine

with Rocket & Pear Salad

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.

Tags:
Chef's Choice
Veggie
Climate Superstar
Allergens:
Milk
Wheat
Gluten

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

(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

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Calories778 kcal
Energy (kJ)3250 kJ
Fat43.3 g
of which saturates19.1 g
Carbohydrate74.8 g
of which sugars12.5 g
Dietary Fibre6.6 g
Protein20.2 g
Sodium880 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Medium Pan

Cooking Steps

Get prepped & cook the pasta
1

• 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. 

Cook the sauce
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. Simmer until thickened, 1-2 minutes. 

Bring it all together
3

• 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. 

Finish & serve
4

• 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. 

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