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