Creamy Mushroom & Plant-Based Mince Fettuccine
with Truffle Oil & Rocket-Apple Salad
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
This pasta dish pairs tender mushroom and plant-based mince with an easy creamy sauce. Tossed in ‘al dente’ fettuccine strands and paired with a peppery rocket and sweet apple salad, pasta night just got extra tasty. We’ve replaced the zucchini in this recipe with sliced mushroom due to local ingredient availability. It’ll be just as delicious, just follow your recipe card
Ingredients
1 packet
Sliced Mushrooms
1
Brown Onion
1 packet
Thickened Cream
(Contains: Milk;)
200 g
Plant-Based Mince
(Contains: Wheat, Gluten, May contain traces of allergens, Soy;)
1 packet
Spinach & Rocket Mix
packet
Fettuccine
1 sachet
Vegetable Stock Pot
1
Apple
1 packet
Truffle Oil
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook fettuccine in boiling water until ‘al dente’, 11 minutes.
• While the pasta is cooking, thinly slice apple. Finely chop brown onion (see ingredients).
• Reserve some pasta water. Drain then return pasta to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: ‘Al dente’ means the pasta is cooked through but still has a bit of firmness in the middle.
• While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over high heat. Add veggie mince, onion and zucchini and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce frying pan heat to low, then add light cooking cream and chicken stock pot, stirring to combine. Simmer until thickened, 2-3 minutes. • Add cooked fettuccine and a splash of the reserved pasta water to the pan, tossing to combine. Remove pan from heat, then add a splash more reserved pasta water, if needed. Season to taste with salt and pepper.
• 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. • Just before serving, add apple and spinach & rocket mix (see ingredients) and toss to coat.
• Divide creamy plant-based mince and zucchini fettuccine between bowls. • Drizzle with some of the truffle oil. • Serve with the rocket-apple salad. Enjoy! TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.
