When the craving for a creamy pasta dish hits there’s only one solution - a deluxe truffle number. Soft and warming, it will fill up your belly with love from the hearty mushrooms. Pasta has never looked better than this!
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.
1
Pear
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
1 packet
Sliced Mushrooms
1 packet
Truffle Oil
1 packet
Parsley
1 packet
Egg Fettuccine
(Contains: Gluten, Egg, Hvede; May be present: Soja.)
1 packet
Rocket
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Thinly slice pear. Finely chop garlic.
• Cook egg fettuccine in boiling water until ‘al dente’, 3 minutes.
• Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain fettuccine, then return to saucepan and drizzle with olive oil.
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, 6-10 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 fettuccine, 1/2 the grated Parmesan cheese and the reserved pasta water to the pan. Toss to combine.
• Remove pan from heat. Add a drizzle of truffle oil (if using) to taste. Season with salt and pepper.
TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.
TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen.
• Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and rocket leaves. Toss to coat.
• Roughly chop parsley.
• Divide creamy mushroom fettuccine between bowls. Sprinkle with parsley and chilli flakes (if using).
• Sprinkle remaining Parmesan over salad. Serve pasta with the rocket, pear and Parmesan salad. Enjoy!