Creamy Mushroom, Chorizo & Rosemary Fettuccine

Name: Creamy Mushroom, Chorizo & Rosemary Fettuccine with Parmesan & Parsley
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Herb & Mushroom Seasoning; 250 g Mild Chorizo; 2 Garlic; 1 packet Light Cooking Cream; 1 packet Sliced Mushrooms; 1 packet Parsley; 1 packet Soffritto Mix; 1 packet Fettuccine; 1 packet Rosemary; 1 packet Parmesan Cheese; 1 Lemon; ¼ tsp pepper; 1 drizzle olive oil; 30 g butter

with Parmesan & Parsley

Get up to $200 off!

Meaty mushrooms & chorizo work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sprinkling of parsley and lemon to cut through the richness and meet your new go-to vegetarian dish.

Tags:

Chef's Choice

Allergens:

Gluten

•Soy

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Herb & Mushroom Seasoning

(Contains: Gluten, Soy, Wheat;)

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

Garlic

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Sliced Mushrooms

1 packet

Parsley

1 packet

Soffritto Mix

1 packet

Fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Rosemary

1 packet

Parmesan Cheese

(Contains: Milk;)

Lemon

Not included in your delivery

¼ tsp

pepper

1 drizzle

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Calories1230 kcal

Energy (kJ)5140 kJ

Fat80 g

of which saturates41.9 g

Carbohydrate77.4 g

of which sugars13.7 g

Dietary Fibre8.2 g

Protein45.8 g

Cholesterol0 mg

Sodium2100 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Bring a large saucepan of salted water to the boil.
• Finely chop garlic. Slice lemon into wedges.
• Pick and finely chop rosemary.
• Roughly chop mild chorizo.

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. Cook chorizo, sliced mushrooms, soffritto mix and rosemary, until golden, 4-6 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!