Creamy Mushroom & Truffle Fettuccine

Name: Creamy Mushroom & Truffle Fettuccine with Rocket, Pear & Parmesan Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 bag baby spinach leaves; 1.5 tsp balsamic vinegar; 20 g butter; 1 packet fettuccine; 2 clove garlic; ½ tsp honey; 1 packet light cooking cream; olive oil; 1 bag parsley; 1 pear; 1 bag rocket leaves; 1 packet sliced mushrooms; 1 drizzle truffle oil; 1 packet vegetable stock pot; 1 packet grated Parmesan cheese

with Rocket, Pear & Parmesan Salad

Get up to $200 off!

This comforting dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The peppery rocket, sweet pear and sharp Parmesan are perfect for balancing out the richness of the pasta.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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

1 bag

baby spinach leaves

1 packet

fettuccine

(Contains: Gluten, Wheat; May be present: Uova, Soja.)

2 clove

garlic

1 packet

light cooking cream

(Contains: Milk;)

1 bag

parsley

pear

1 bag

rocket leaves

1 packet

sliced mushrooms

1 drizzle

truffle oil

1 packet

vegetable stock pot

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

1.5 tsp

balsamic vinegar

20 g

butter

(Contains: Milk;)

½ tsp

honey

olive oil

Nutritional Values

per serving

Energy (kJ)3458 kJ

Fat42.2 g

of which saturates21 g

Carbohydrate89.3 g

of which sugars15.7 g

Protein22.2 g

Sodium911 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop baby spinach leaves. Roughly chop parsley. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some cooking water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to saucepan. Drizzle with olive oil to prevent sticking.

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

• Meanwhile, heat butter and a drizzle of olive oil in a large frying pan over a high heat. Cook sliced mushrooms, stirring occasionally, until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. Reduce heat to medium and add light cooking cream. Add vegetable stock pot and stir to combine. Simmer until thickened, 1-2 minutes.

• Add baby spinach, drained fettuccine, 1/2 the grated Parmesan cheese and some reserved cooking water (1/4 cup for 2 people / 1/2 cup for 4 people) to the sauce. Toss to combine. • Remove pan from heat and add a splash more cooking water if needed. Season with salt and pepper.

• In a medium bowl, combine balsamic vinegar, honey and a drizzle of olive oil. Season. Add pear and rocket leaves and toss to coat. • Divide creamy mushroom fettuccine between bowls and serve with rocket and pear salad. Drizzle some truffle oil over the pasta. Sprinkle remaining Parmesan over pasta and salad. Garnish with parsley to serve.

TIP: Truffle oil has a strong flavour, use it sparingly!