This comforting dish pairs meaty mushrooms and slightly sweet truffle oil with a simple but stellar sauce. The peppery salad leaves, sweet pear and sharp Parmesan are perfect for balancing out the richness of the dish.
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fettuccine(ContainsGlutenMay be present Egg, Soy)
light cooking cream(ContainsMilk)
vegetable stock pot
grated Parmesan cheese(ContainsMilk)
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear (see ingredients). • 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.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. 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 silverbeet, fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen the pasta, if needed. Season with salt and pepper. Set aside. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and salad leaves. Toss to coat.
• Roughly chop parsley leaves. • Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with pear and Parmesan salad. Enjoy!
TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.