Creamy Mushroom, Plant-Based Mince & Truffle Fettuccine
with Rocket, Pear & Parmesan Salad- Milk
- Wheat
- Gluten
- Soy
- Soy
- May contain traces of allergens
- Wheat
- Gluten
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.
Ingredients
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Sliced Mushrooms
1 packet
Truffle Oil
1 packet
Parsley
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1
Silverbeet
1 packet
Rocket
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 medium-high heat with the butter and a drizzle of olive oil. Cook veggie mince with sliced mushrooms, breaking up with a spoon, until just browned, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. • 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, plant-based mince 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.
