Mushroom & Parmesan Fettuccine
with Pine Nuts
We think this technique of cooking pasta is a real game changer - you won’t believe how creamy the end result is. Milk and stock infuse the fettuccine with beautiful sauciness and flavour, and finishing everything in the same pot means every bit of pasta is covered in sauce and silky mushrooms.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 punnet
mushrooms
1 cube
vegetable stock
200 g
fettuccine
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1
lemon
½ block
Parmesan cheese
(Contains: Milk;)
1 bag
baby spinach leaves
½ bunch
parsley
2 clove
garlic
Not included in your delivery
olive oil
1.5 cup
water
1.25 cup
milk
(Contains: Milk;)
Utensils
Cooking Steps
Finely slice the mushrooms. Peel and crush the garlic. Finely grate the Parmesan cheese. Finely chop the parsley leaves. Slice the lemon into wedges.
Break the fettuccine in half. Add the water (check the ingredients for the amount), milk and fettuccine to a large saucepan. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Submerge the fettuccine below the liquid, crumble in the vegetable stock cube and season with a pinch of black pepper. Cover the saucepan with a lid and bring to the boil.
Once the liquid is boiling, quickly stir the fettuccine to ensure it isn’t stuck to the bottom of the pan. Reduce the heat to low and simmer, covered, for 10-12 minutes, or until the pasta is ‘al dente’. TIP: Stir every few minutes to prevent the pasta from sticking to the pan. Remove the lid and simmer for a further 1-2 minutes, or until the liquid thickens slightly.
While the fettuccine is cooking, heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 2 minutes, or until lightly browned. Remove from the pan. Return the pan to the heat, add a drizzle of olive oil and the mushrooms and cook, stirring, for 2-3 minutes, or until golden and tender. Add the garlic and cook for 1 minute, or until fragrant. Set aside.
When the fettuccine has finished cooking, stir through the pine nuts, the mushrooms, ½ of the Parmesan cheese and the baby spinach leaves. Add a pinch of salt and pepper and taste your pasta. If you can’t taste all the flavours, add a little more salt and pepper until you can.
Divide the mushroom fettuccine between bowls and top with the remaining Parmesan cheese and the parsley. Serve with the lemon wedges on the side.
