Cheesy Mushroom & Rosemary Linguine
with Rocket & Pear Salad
This linguine dish pairs the earthy flavour of mushroom and herbs with an easy creamy sauce. The side salad balances the richness of the pasta with fresh tomato.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Brown Onion
2 bag
herbs
1 packet
mushrooms
1 bag
salad leaves
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1
tomato
1 packet
linguine
(Contains Gluten; May be present Soy. )
2 clove
garlic
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
30 g
butter
(Contains Milk; )
¼ tsp
pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Roughly chop tomato. Finely chop onion and garlic. Pick and roughly chop herbs. Thinly slice the mushrooms.
Cook linguine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return linguine to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, onion and herbs, stirring, until tender, 4-5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
Add longlife cream (see ingredients), vegetable stock powder and reserved pasta water to the mushrooms. Stir to combine and simmer until slightly thickened, 2-3 minutes.
Remove frying pan from heat, then add cooked linguine, the pepper and 1/2 the grated Parmesan cheese. Gently toss to combine and season to taste. Set aside. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season with salt and pepper. Add salad leaves and tomato. Toss to coat.
TIP: Seasoning is key in this dish, so add more salt depending on taste.
TIP: Add less pepper to the pasta if you're not a fan!
Divide creamy mushroom and herb linguine between bowls. Top with remaining Parmesan cheese. Serve with leafy tomato salad.