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Italian Plant-Based Mince, Mushroom & Truffle Fettuccine
Italian Plant-Based Mince, Mushroom & Truffle Fettuccine

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.

Tags:
Chef's Choice
•Veggie
Allergens:
Milk
•Wheat
•Gluten
•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: 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.)

Nutritional Values

Calories830 kcal
Energy (kJ)3470 kJ
Fat38.9 g
of which saturates16.2 g
Carbohydrate76.8 g
of which sugars11.3 g
Dietary Fibre12.9 g
Protein37.9 g
Sodium1460 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Medium Pan

Cooking Steps

Get prepped & cook the pasta
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. 

Cook the sauce
2

• 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.

Bring it all together
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.

Finish & serve
4

• 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.

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