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Mushroom & Parmesan Fettuccine

Mushroom & Parmesan Fettuccine

with Pine Nuts

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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.

Allergens:Tree NutsMilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

pine nuts

(ContainsTree NutsMay be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 punnet

mushrooms

1 cube

vegetable stock

200 g

fettuccine

(ContainsGluten)

1

lemon

½ block

Parmesan cheese

(ContainsMilk)

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

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2550 kJ
Fat16.7 g
of which saturates3.9 g
Carbohydrate81.4 g
of which sugars11.4 g
Dietary Fiber0 g
Protein29 g
Cholesterol0 mg
Sodium683 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Grater
Knife
Chopping board
Lid
Saucepan
Pan
Spoon
Instructionsarrow up iconarrow up icon
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1

Finely slice the mushrooms. Peel and crush the garlic. Finely grate the Parmesan cheese. Finely chop the parsley leaves. Slice the lemon into wedges.

2

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.

3

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.

4

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.

5

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.

6

Divide the mushroom fettuccine between bowls and top with the remaining Parmesan cheese and the parsley. Serve with the lemon wedges on the side.