Creamy Mushroom & Truffle Fettuccine
with Pear & Parmesan Salad
This comforting dish pairs meaty mushrooms and slightly sweet truffle oil with a simple but stellar sauce. The peppery salad leaves, 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
silverbeet
½
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
salad leaves
1 bag
parsley
1 drizzle
truffle oil
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
½ tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear (see ingredients). • 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.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over high heat with the butter and a drizzle of olive oil. 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 silverbeet, fettuccine, 1/2 the grated Parmesan cheese and 1/2 the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen the pasta, if needed. Season with salt and pepper. Set aside. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add pear and salad leaves. Toss to coat.
• Roughly chop parsley leaves. • Divide creamy mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with pear and Parmesan salad. Enjoy!
TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.