Italian Plant-Based Mince, Mushroom & Truffle Fettuccine
with Rocket & Pear Salad
This comforting Italian dish pairs meaty mushrooms, plant-based mince 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
Utensils
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 and 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 and 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.
