HelloHero: Mushroom & Bacon Spaghetti
with Parmesan, Truffle Oil & Rocket-Apple Salad
This pasta dish pairs the earthy flavour of mushroom and bacon with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket and sweet apple.
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 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
apple
½
brown onion
1 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 packet
thickened cream
(Contains Milk;)
½ packet
chicken stock pot
½ packet
spinach & rocket mix
drizzle
truffle oil
1 packet
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
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • While the pasta is cooking, thinly slice apple. Finely chop onion. • Reserve some pasta water. Drain then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
• While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over high heat. Add bacon, onion and sliced mushrooms and cook, stirring occasionally, until well browned, 5-6 minutes. • Reduce frying pan heat to low and add light cooking cream and chicken-style stock powder, stir to combine. Simmer until thickened, 2-3 minutes. • Add cooked fettuccine and a splash of the reserved pasta water to the pan, toss to combine. Remove pan from heat and add splash more cooking water if needed. Season to taste with salt and pepper.
• In a medium bowl, combine the balsamic vinegar, the honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. • Just before serving, add apple and spinach & rocket mix (see ingredients) and toss to coat.
• Divide the creamy mushroom fettuccine between bowls for the kid's portion. • Plate up the adult's portion with remaining pasta and drizzle with some of the truffle oil. • Sprinkle over Parmesan cheese. • Serve with the rocket and apple salad. Enjoy!
• TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.