Creamy Mushroom & Rosemary Fettuccine

Name: Creamy Mushroom & Rosemary Fettuccine with Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; ½ pear; 1 red onion; 2 clove garlic; 2 sprig rosemary; 1 packet sliced mushrooms; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 packet fettuccine; 30 g butter; 1 packet light cooking cream; 1 packet vegetable stock pot; ¼ tsp pepper; 1 packet grated Parmesan cheese

with Pear Salad

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Meaty field mushrooms work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sweet and peppery salad to cut the richness and meet your new go-to vegetarian dish.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pear

red onion

2 clove

garlic

2 sprig

rosemary

1 packet

sliced mushrooms

1 bag

mixed salad leaves

1 packet

fettuccine

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

1 packet

light cooking cream

(Contains: Milk;)

1 packet

vegetable stock pot

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

30 g

butter

(Contains: Milk;)

¼ tsp

pepper

Nutritional Values

Energy (kJ)3222 kJ

Fat37.7 g

of which saturates20.4 g

Carbohydrate83.2 g

of which sugars18 g

Protein21.9 g

Sodium916 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Bring a large saucepan of salted water to the boil. Finely chop the red onion and garlic. Pick and roughly chop the rosemary.

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the pan. Add a drizzle of olive oil to prevent the pasta sticking together.

While the pasta is cooking, heat a large frying pan over a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms, onion and rosemary, stirring, until tender, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute.

To the pan with the mushrooms, add the light cooking cream, vegetable stock pot and reserved pasta water. Stir to combine and simmer until slightly thickened, 2-3 minutes. Remove pan from the heat, then add the fettuccine, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine. Season to taste.

TIP: Add less pepper if you're not a fan!

TIP: Seasoning is key in this dish, so taste and season with more salt, if needed.

Thinly slice the pear (see ingredients). In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the mixed salad leaves and pear. Toss to combine.