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.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 bag

baby spinach leaves

1 bag


1 unit


1 packet



1 packet

sliced mushrooms

1 packet

light cooking cream


1 cube

vegetable stock

1 bag

rocket leaves

1 bottle

truffle oil

1 packet

shaved Parmesan cheese


Not included in your delivery

olive oil

20 g



1.5 tsp

balsamic vinegar

½ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.