Creamy Mushroom & Truffle Fettuccine
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Creamy Mushroom & Truffle Fettuccine

Creamy Mushroom & Truffle Fettuccine

with Rocket, Pear & Parmesan Salad

This fettuccine dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket, sweet pear and sharp Parmesan.

Allergens:
Gluten
•Wheat
•Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

baby spinach leaves

1 bag

parsley

1 unit

pear

1 packet

fettuccine

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

1 packet

sliced mushrooms

1 packet

light cooking cream

(Contains Milk;)

1 cube

vegetable stock

1 bag

rocket leaves

1 bottle

truffle oil

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 tsp

balsamic vinegar

½ tsp

honey

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3500 kcal
Fat41.4 g
of which saturates21.2 g
Carbohydrate88.3 g
of which sugars17.5 g
Dietary Fibre0 g
Protein23.5 g
Cholesterol0 mg
Sodium687 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Medium Pan

Instructions

get prepped
1

Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Thinly slice the pear.

COOK THE PASTA
2

Add the fettuccine to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1 cup of pasta water, drain, then return the fettuccine to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

COOK THE MUSHROOMS
3

While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over a high heat. Add the sliced mushrooms and cook, stirring, until well browned, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.

TIP: Cooking the mushrooms this way will bring out their flavour.

MAKE THE SAUCE
4

Reduce the heat to medium and add the light cooking cream to the frying pan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people), then stir to combine. Simmer until thickened, 2-3 minutes. Add the chopped spinach, fettuccine and a splash of the reserved pasta water and toss to combine. Remove the pan from the heat and add the parsley (reserve some for garnish) and a splash more pasta water if needed. Season to taste with salt and pepper.

MAKE THE SALAD
5

In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the sliced pear and rocket leaves and toss to coat.

serve
6

Divide the creamy mushroom fettuccine between bowls and serve with the rocket and pear salad. Drizzle some of the truffle oil over the pasta, to taste, and sprinkle the shaved Parmesan cheese over the pasta and salad. Garnish with the reserved parsley.

TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.