Creamy Mushroom, Plant-Based Mince & Truffle Fettuccine

Name: Creamy Mushroom, Plant-Based Mince & Truffle Fettuccine with Rocket, Pear & Parmesan 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; 200 g Plant-Based Mince

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

•Wheat

•Soy

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: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Parsley

1 packet

Parmesan Cheese

(Contains: Milk;)

1

Pear

1 sachet

Vegetable Stock Pot

200 g

Plant-Based Mince

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

Nutritional Values

Calories749 kcal

Energy (kJ)3130 kJ

Fat35.2 g

of which saturates14.6 g

Carbohydrate74.9 g

of which sugars11 g

Dietary Fibre10.9 g

Protein27.8 g

Sodium1220 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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.

2

• 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.

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 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.

4

• 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.