Italian Mushroom & Truffle Fettuccine

Name: Italian Mushroom & Truffle Fettuccine with Rocket & Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 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; 1 drizzle olive oil; 20 g butter; ½ tsp honey; 1 drizzle balsamic vinegar

with Rocket & Pear Salad

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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

Silverbeet

1 packet

Sliced Mushrooms

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Rocket

Garlic

1 packet

Truffle Oil

1 packet

Fettuccine

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Parsley

1 packet

Parmesan Cheese

(Contains: Milk;)

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

• 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.