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.

Tags:
Veggie
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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

baby spinach leaves

1 bag

parsley

1

pear

1 packet

fettuccine

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

1 packet

sliced mushrooms

1 packet

light cooking cream

(Contains Milk;)

1 packet

vegetable stock pot

1 packet

grated Parmesan cheese

(Contains Milk;)

1 bag

rocket leaves

drizzle

truffle oil

Not included in your delivery

olive oil

20 g

butter

1.5 tsp

balsamic vinegar

½ tsp

honey

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Nutritional Values

per serving
Energy (kJ)3669 kJ
Calories0 kcal
Fat47.9 g
of which saturates21.9 g
Carbohydrate89.3 g
of which sugars15.7 g
Dietary Fibre0 g
Protein22.3 g
Cholesterol0 mg
Sodium908 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. Roughly chop the baby spinach leaves. Thinly slice the pear.

COOK THE PASTA
2

Add the fettuccine to the boiling water and cook until ‘al dente’, 10 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

COOK THE MUSHROOMS
3

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

TIP: Letting the mushrooms get browned helps bring out their flavour.

MAKE THE SAUCE
4

Reduce the heat to medium and add the light cooking cream to the frying pan. Add the vegetable stock pot and stir to combine. Simmer until thickened, 1-2 minutes. Add the chopped spinach, drained fettuccine, 1/2 the grated Parmesan cheese and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and toss to combine. Remove the pan from the heat and add a splash more pasta water if needed. Season to taste.

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

Roughly chop the parsley leaves. 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 remaining Parmesan cheese over the pasta and salad. Sprinkle with the parsley to serve.

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