HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Mushroom Ragu & Fettuccine
Pulled Mushroom Ragu & Fettuccine

Pulled Mushroom Ragu & Fettuccine

with Garlic-Rosemary Pangrattato & Pear Salad

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Craving a big bowl of pasta with slow-cooked flavours that comes together fast? Our rich ragu and fettuccine dish uses one of our new veggie alternative proteins - a plant-based slow braised meat, made primarily from mushrooms - for absolute decadence with every bite!


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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



3 clove



brown onion



1 bunch


1 packet

plant-based slow braised meat


½ packet

panko breadcrumbs


1 sachet

garlic & herb seasoning

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 tin

diced tomatoes with garlic & olive oil

2 cube

vegetable stock

½ sachet

Italian herbs

(May be present Gluten/Gluten)

1 packet

grated Parmesan cheese


1 bag

spinach & rocket mix

Not included in your delivery

olive oil

20 g



2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4193 kJ
Fat41.3 g
of which saturates26.6 g
Carbohydrate123.9 g
of which sugars32.3 g
Protein33.3 g
Sodium2209 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Thinly slice the pear. Finely chop the garlic and brown onion. Grate the carrot. Pick and finely chop the rosemary. Roughly chop the plant-based slow braised meat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and toast, tossing, until golden, 2-3 minutes. Add the rosemary and 1/3 of the garlic and cook until fragrant, 1 minute. Transfer to a bowl and season to taste.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 6-8 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Add a drizzle of olive oil and the plant-based slow braised meat and cook, until broken down and slightly browned, 3-5 minutes.


While the veggies are cooking, cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cups for 4 people), drain, then return to the saucepan with a drizzle with olive oil to prevent the fettuccine sticking together. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


Add the diced tomatoes with garlic & olive oil, butter, reserved pasta water, vegetable stock (2 cubes for 2 people / 4 cubes for 4 people) and Italian herbs (see ingredients) to the frying pan. Stir to combine. Reduce the heat to medium and simmer until slightly thickened, 2-3 minutes. TIP: Add a splash more reserved pasta water if the sauce looks dry!


Add the cooked fettuccine and 1/2 the grated Parmesan cheese to the ragu. Toss to coat and season to taste. In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Add the pear and spinach & rocket mix. Toss to combine.


Divide the pulled mushroom ragu and fettuccine between bowls. Sprinkle over the garlic-rosemary pangrattato and the remaining Parmesan cheese. Serve with the pear salad.