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.
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.
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.)
• 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.