Creamy Mushroom & Rosemary Fettuccine
with Pear Salad- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
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!*
Ingredients
½
pear
1
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: Eggs, Soy.)
1 packet
light cooking cream
(Contains: Milk;)
1 packet
vegetable stock pot
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
30 g
butter
(Contains: Milk;)
¼ tsp
pepper
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.
Divide the creamy mushroom and rosemary fettuccine between bowls. Top with the remaining Parmesan cheese. Serve with the rocket and pear salad.
