Mushroom & Dill Fettuccine

Name: Mushroom & Dill Fettuccine
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: ½ packet fettuccine; 1 zucchini; 2 tsp olive oil; 1 punnet mushrooms; 1 clove garlic; ½ block dill goat cheese; ½ lemon; ¼ cup walnuts; ½ bunch parsley

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We know what it’s like. Pasta is just too good! Often it feels like we could eat endless bowls of the stuff, although we’ve been advised that would probably make us sick. Good thing for you (and us!) we’ve added some ribboned zucchini into this mushroom and dill fettuccine, thus prolonging the unparalleled joy of a massive bowl of pasta, while also giving you the nutritious hit from one of our favourite veggies. Sneaky eh? Well, we prefer to say clever.

Tags:

High Fiber

•Low Sodium

•Under 30 Minutes

•Veggie

Allergens:

Gluten

•Wheat

•Milk

•Walnut

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ packet

fettuccine

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

zucchini

1 punnet

mushrooms

1 clove

garlic

½ block

dill goat cheese

(Contains: Milk;)

lemon

¼ cup

walnuts

(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

½ bunch

parsley

Not included in your delivery

2 tsp

olive oil

Nutritional Values

per serving

Calories2850 kcal

Fat20.8 g

of which saturates5.3 g

Carbohydrate90.3 g

of which sugars3.2 g

Protein28.7 g

Sodium133 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Zester

•Large Pot

•Strainer

•Pan

Cooking Steps

To prepare the ingredients, peel the zucchini into thin ribbons. Slice the mushrooms and roughly chop the walnuts. Peel and crush the garlic. Crumble the dill goat cheese. Zest the lemon and cut into wedges. Lastly, pick the parsley leaves.

In a large pot, bring some salted water to the boil. Add the fettuccine to the boiling water and a dash of olive oil and cook for approximately 11 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Place the zucchini ribbons in the base of a colander. When the fettuccine is ready drain it directly over the zucchini. The boiling water will soften the zucchini.

Meanwhile, heat the olive oil in a medium-large frying pan over a medium-high heat. Add the mushrooms and cook, stirring, for 3 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the cooked fettuccine and zucchini to the pan with the dill goat cheese, 1 teaspoon of the lemon zest (2 teaspoons for 4 serves), walnuts and parsley. Season to taste with salt and pepper and drizzle with a little olive oil. Toss well.

Divide the pasta between bowls and serve with the lemon wedges.