Cheesy Mushroom & Rosemary Linguine
with Rocket & Tomato Salad
This linguine dish pairs the earthy flavour of mushroom and rosemary with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket and fresh tomato.
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
onion
2 clove
garlic
2 sprig
rosemary
1 packet
portabello mushrooms
1 bag
salad leaves
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1
tomato
1 packet
linguine
(Contains Gluten; May be present Soy. )
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
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 the tomato. Finely chop the red onion and garlic. Pick and roughly chop the rosemary leaves. Thinly slice the portabello mushrooms.
Cook the 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 the 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 a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms, onion and rosemary, stirring, until tender, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute.
Add the 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 the frying pan from the heat, then add the 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 the rocket 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 the cheesy mushroom and rosemary linguine between bowls. Top with the remaining Parmesan cheese. Serve with the rocket and tomato salad.