Creamy Mushroom & Truffle Fettuccine

Name: Creamy Mushroom & Truffle Fettuccine with Rocket, Pear & Parmesan Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Pear; 1 packet Light Cooking Cream; 2 Garlic; 1 packet Fettuccine; 1 packet Parmesan Cheese; 1 sachet Vegetable Stock Pot; 1 packet Sliced Mushrooms; 1 packet Truffle Oil; 1 packet Parsley; 1 Silverbeet; 1 packet Rocket

with Rocket, Pear & Parmesan Salad

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This comforting dish pairs meaty mushrooms and slightly sweet truffle oil with a simple but stellar sauce. The peppery salad leaves, sweet pear and sharp Parmesan are perfect for balancing out the richness of the dish.

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

Pear

1 packet

Light Cooking Cream

(Contains: Milk;)

Garlic

1 packet

Fettuccine

(Contains: Gluten, Hvede; May be present: Uova, Soja.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Sliced Mushrooms

1 packet

Truffle Oil

1 packet

Parsley

Silverbeet

1 packet

Rocket

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

• 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 pot. 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 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 to taste, 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.