Meaty field mushrooms work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sweet and peppery salad to cut the richness and meet your new go-to vegetarian dish.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
2 sprig
rosemary
2 packet
portabello mushrooms
1 bag
rocket
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
½ bottle
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
diced bacon
½
pear
1
Brown Onion
1 packet
Grated Parmesan Cheese
(Contains Milk; )
2 clove
garlic
olive oil
1 drizzle
balsamic vinegar
30 g
butter
(Contains Milk; )
• Bring a large saucepan of salted water to the boil. • Slice pear (see ingredients) into thin wedges. Finely chop onion and garlic. Pick and roughly chop rosemary leaves. Thinly slice portabello mushrooms.
• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return spaghetti to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, diced bacon, onion and rosemary, breaking up with a spoon, until browned and tender, 6-7 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.
• Add 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 spaghetti and 1/2 the grated Parmesan cheese. Gently toss to combine and season with salt and pepper to taste. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add rocket leaves and pear. Toss to coat.
TIP: Seasoning is key in this pasta, so add more salt depending on taste. Add less pepper to the pasta if you're not a fan!
• Divide creamy mushroom and bacon spaghetti between bowls. Top with remaining Parmesan cheese. • Serve with pear salad. Enjoy!