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.
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.
Ingredients
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
1.5 tsp
balsamic vinegar
½ tsp
honey
Nutritional Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
