Creamy Mushroom, Chorizo & Rosemary Fettuccine
with Parmesan & Parsley
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 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
½ packet
Mushrooms
2
Garlic
1 sachet
Herb & Mushroom Seasoning
(Contains: Wheat, Gluten, Soy;)
1
Lemon
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Snacking Tomatoes
1 sachet
Thyme
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. • Slice lemon into wedges. • Pick and finely chop rosemary. • Halve snacking tomatoes. Thinly slice flat mushrooms. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return pasta to the saucepan. Add a drizzle of olive oil to prevent the pasta sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Roughly chop mild chorizo. • Cook mushrooms, chorizo, tomatoes and rosemary, stirring, until tender, 6-8 minutes. • Add garlic, stirring until fragrant, 1 minute.
• To the pan with the mushrooms, add light cooking cream, herb & mushroom seasoning,and reserved pasta water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Remove pan from the heat, then add fettuccine, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.
• Divide the creamy mushroom, chorizo and rosemary fettuccine between bowls. • Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!
