Creamy Mushroom & Truffle Fettuccine
with Rocket, Pear & Parmesan Salad
This comforting dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The peppery rocket, sweet pear and sharp Parmesan are perfect for balancing out the richness of the pasta.
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
1 bag
baby spinach leaves
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 clove
garlic
1 packet
light cooking cream
(Contains Milk;)
1 bag
parsley
1
pear
1 bag
rocket leaves
1 packet
sliced mushrooms
1 drizzle
truffle oil
1 packet
vegetable stock pot
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1.5 tsp
balsamic vinegar
20 g
butter
(Contains Milk;)
½ tsp
honey
olive oil
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop baby spinach leaves. Roughly chop parsley. Thinly slice pear. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some cooking water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat butter and a drizzle of olive oil in a large frying pan over a high heat. Cook sliced mushrooms, stirring occasionally, until browned and softened, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. Reduce heat to medium and add light cooking cream. Add vegetable stock pot and stir to combine. Simmer until thickened, 1-2 minutes.
• Add baby spinach, drained fettuccine, 1/2 the grated Parmesan cheese and some reserved cooking water (1/4 cup for 2 people / 1/2 cup for 4 people) to the sauce. Toss to combine. • Remove pan from heat and add a splash more cooking water if needed. Season with salt and pepper.
• In a medium bowl, combine balsamic vinegar, honey and a drizzle of olive oil. Season. Add pear and rocket leaves and toss to coat. • Divide creamy mushroom fettuccine between bowls and serve with rocket and pear salad. Drizzle some truffle oil over the pasta. Sprinkle remaining Parmesan over pasta and salad. Garnish with parsley to serve.
TIP: Truffle oil has a strong flavour, use it sparingly!