Creamy Mushroom Fettuccine
with Sundried Tomatoes
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 by finishing everything in the same pot, you know every bit of pasta is covered in sauce, sundried tomatoes and silky mushrooms.
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.
Ingredients
2 tbs
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 punnet
swiss brown mushrooms
1 clove
garlic
1 cube
vegetable stock
200 g
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
¼ cup
sundried tomatoes
½
lemon
½ block
Parmesan cheese
(Contains Milk;)
½ bag
baby spinach leaves
1 bunch
parsley
Not included in your delivery
1 tbs
olive oil
1.5 cup
water
1.25 cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, slice the swiss brown mushrooms. Peel and crush the garlic. Crumble the vegetable stock. Break the fettuccine in half. Drain and finely chop the sundried tomatoes and parsley. Zest and juice the lemon. Finely grate the Parmesan cheese and wash the baby spinach.
Heat a medium frying pan over a medium-high heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Remove from the pan. Place the same frying pan back over a medium-high heat. Add the olive oil and swiss brown mushroom and cook, stirring, for 2-3 minutes or until golden and tender. Add the garlic and cook for a further 1 minute or until fragrant. Set aside.
Meanwhile, add the water, crumbled vegetable stock, milk, and fettuccine to a large saucepan. Season generously with cracked black pepper. Ensure that the fettuccine is submerged below the liquid. Cover the saucepan with a lid and bring to the boil. Remove the lid and give it a stir with a wooden spoon to ensure nothing is sticking to the bottom of the pan. Return the lid and reduce the heat to low. Simmer for 10-12 minutes or until the pasta is ‘al dente’. Stir the pasta every 3 minutes to make sure it’s not sticking. Remove the lid and simmer for a further 1-2 minutes or until the liquid thickens a little. Stir through the swiss brown mushroom, sundried tomato, pine nuts, a pinch of the lemon zest, the lemon juice, half of the Parmesan cheese and the baby spinach. Season to taste with salt and pepper.
Divide the pasta between bowls and top with the remaining Parmesan cheese and the parsley.