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Deluxe Mushroom & Truffle Fettuccine
Deluxe Mushroom & Truffle Fettuccine

Deluxe Mushroom & Truffle Fettuccine

with Rocket, Pear & Parmesan Salad

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!

Allergens:
Milk
Gluten
Egg
Hvede

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.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

Nutritional Values

Calories874 kcal
Energy (kJ)3660 kJ
Fat43.5 g
of which saturates19.7 g
Carbohydrate91.7 g
of which sugars10.7 g
Dietary Fibre3.3 g
Protein25.3 g
Sodium869 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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!

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