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Creamy Mushroom & Truffle Fettuccine

Creamy Mushroom & Truffle Fettuccine

with Pear & Parmesan Salad

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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.

Tags:QuickVeggieClimate Superstar
Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 bag

silverbeet

½

pear

1 packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

1 packet

sliced mushrooms

1 packet

light cooking cream

(ContainsMilk)

1 packet

vegetable stock pot

1 bag

salad leaves

1 bag

parsley

1 drizzle

truffle oil

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

1

olive oil

20 g

butter

(ContainsMilk)

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3201 kJ
Fat39.2 g
of which saturates18.4 g
Carbohydrate78.2 g
of which sugars14.9 g
Protein20.5 g
Sodium966 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.