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Italian Recipes
Creamy Mushroom & Truffle Fettuccine

Creamy Mushroom & Truffle Fettuccine

with Rocket, Pear & Parmesan Salad

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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:GlutenMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 bag

baby spinach leaves

1 bag

parsley

1 unit

pear

1 packet

fettuccine

(ContainsGluten)

1 packet

sliced mushrooms

1 packet

cooking cream

(ContainsMilk)

1 cube

vegetable stock

1 bag

rocket leaves

1 bottle

truffle oil

1 packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

tbs

olive oil

20 g

butter

(ContainsMilk)

1.5 tsp

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3500 kJ
Fat41.4 g
of which saturates21.2 g
Carbohydrate88.3 g
of which sugars17.5 g
Protein23.5 g
Sodium687 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
get prepped
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. Thinly slice the pear.

COOK THE PASTA
COOK THE PASTA
2

Add the fettuccine to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Drain, reserving 1 cup of cooking water, then return the pasta to the pan. 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
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 occasionally, until well browned, 5-6 minutes. TIP: Cooking the mushrooms this way brings out their flavour. Add the garlic and cook until fragrant, 1 minute.

MAKE THE SAUCE
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) and stir to combine. Simmer until thickened, 2-3 minutes. Add the chopped baby spinach, drained fettuccine and a splash of the reserved cooking water and toss to combine. Remove the pan from the heat and add the parsley (reserve some for garnish) and a splash more cooking water if needed. Season to taste with salt and pepper.

MAKE THE SALAD
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
serve
6

Divide the creamy mushroom fettuccine between bowls. Drizzle with some truffle oil, to taste. TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it. Serve the rocket and pear salad on the side. Sprinkle the shaved Parmesan cheese over the pasta and salad. Sprinkle the pasta with the reserved parsley.