Quick Mushroom & Truffle Fettuccine
with Rocket, Pear & Parmesan Salad
This comforting dish pairs meaty mushrooms and slighty sweet truffle oil with a simple but stellar sauce. The peppery rocket, sweet pear and sharp Parmesan are perfect for balancing out the richness of the dish.
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
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 bag
rocket leaves
1 bag
parsley
1 drizzle
truffle oil
1 packet
grated 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 garlic. Roughly chop baby spinach leaves. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan. Drizzle with olive oil to prevent sticking.
• Meanwhile, heat the butter and a drizzle of olive oil in a large frying pan over a high heat. Cook sliced mushrooms, tossing, until browned and softened, 8-10 minutes. Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream and vegetable stock pot. Simmer until thickened, 1-2 minutes.
• Add baby spinach, drained fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved pasta water. Toss to combine. • Remove pan from heat. Add a splash more pasta water, if needed. Season with salt and pepper. • Combine balsamic vinegar, honey and a drizzle of olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat. • Roughly chop parsley.
• Divide mushroom fettuccine between bowls. Sprinkle with parsley and drizzle with truffle oil to taste. • Sprinkle remaining Parmesan over pasta and rocket and pear salad to serve.
TIP: Truffle oil has a strong flavour – add less if desired!
